Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Making your own homemade syrup is as close as the crisper in your refrigerator. Here’s a very simple recipe that tastes very gourmet.
TANGELO-GINGER-BANANA SYRUP
Courtesy of Chef Jeff Calley © 2012
Ingredients:
2 tangelos, juiced and zested
1/2 cup brown sugar
1” piece of fresh ginger root, peeled, juice only
1/8 teaspoon cinnamon, powdered
4 tablespoons butter
1 banana, in 1/2” slices
Directions:
Put the tangelo juice in a small sauce pan and simmer over low-medium heat for 5 minutes. Add the remaining ingredients (including the tangelo zest) except for the banana and continue cooking till the sugar has dissolved. Add the bananas and heat another minute.
Serve hot, over waffles, French toast, pancakes, or even ice cream.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Thursday, April 26, 2012
PICKLED EGGS - RUBY COCKTAIL EGGS
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Pickling eggs and other foods is fun, and falls under the category of home canning. It's very important to understand how to properly can foods at home, particularly when it comes to sanitations and preventing those little beasties known as bacteria. Before you launch on your canning of pickled eggs, take a few minutes to understand sterilization processes at this link for the National Center for Home Food Preservation. Practicing safe food handling it critical to keeping your family and friends healthy.
At the bottom of this post, you'll find an idea for quick pickled eggs for a cocktail party. They're called Ruby Cocktail Eggs, and you don't have to follow such strict sanitization procedures because you'll use them right away.
PICKLED EGGS
Courtesy of Chefs Jackie Olden and Jeff Calley © 2012
PICKLED EGGS (SIMPLE)
Ingredients:
s 16 hard-boiled eggs, peeled
1/2 ounce black peppercorns
1/2 ounce whole ginger, chopped
1/2 ounce allspice
1 quart vinegar
Directions:
Pack eggs into pre-sterilized, wide-mouthed jar. Boil spices in vinegar 10 minutes, then pour over eggs. Cool and seal.
PICKLED EGGS
Ingredients:
18 hard-boiled eggs, peeled
2 cups white vinegar
1 1/2 quarts water
2 teaspoons salt
Spice bag
1 small dry red pepper
1 tablespoon mixed pickling spices
Directions:
Make pickling solution from vinegar, water and salt and when boiling add eggs and bring to a boil again. Pack in hot sterilized jars. Cover completely with pickling solution and seal immediately. May be pickled with beets for color.
RUBY COCKTAIL EGGS
Ingredients:
1 can boiled quail eggs
1 can pickled beets
Directions:
Drain the liquid off the canned quail eggs and put into a container with a sealable lid (or just a bowl that you can cover with plastic film). Open the beet can and pour the liquid into the same container with the eggs. Reserve the beets for use in a salad or other dish. Seal the container with the eggs and beet juice and refrigerate for 24 hours. The eggs will absorb the liquid and become a beautiful ruby color. Serve with other cocktail appetizers, or with carrot and celery sticks.
You can buy boiled quail eggs in cans at your local Asian grocery store, or just buy fresh quail eggs and boil and peel them. If all else fails, use hen eggs and when serving, slice them in half.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Pickling eggs and other foods is fun, and falls under the category of home canning. It's very important to understand how to properly can foods at home, particularly when it comes to sanitations and preventing those little beasties known as bacteria. Before you launch on your canning of pickled eggs, take a few minutes to understand sterilization processes at this link for the National Center for Home Food Preservation. Practicing safe food handling it critical to keeping your family and friends healthy.
At the bottom of this post, you'll find an idea for quick pickled eggs for a cocktail party. They're called Ruby Cocktail Eggs, and you don't have to follow such strict sanitization procedures because you'll use them right away.
PICKLED EGGS
Courtesy of Chefs Jackie Olden and Jeff Calley © 2012
PICKLED EGGS (SIMPLE)
Ingredients:
s 16 hard-boiled eggs, peeled
1/2 ounce black peppercorns
1/2 ounce whole ginger, chopped
1/2 ounce allspice
1 quart vinegar
Directions:
Pack eggs into pre-sterilized, wide-mouthed jar. Boil spices in vinegar 10 minutes, then pour over eggs. Cool and seal.
PICKLED EGGS
Ingredients:
18 hard-boiled eggs, peeled
2 cups white vinegar
1 1/2 quarts water
2 teaspoons salt
Spice bag
1 small dry red pepper
1 tablespoon mixed pickling spices
Directions:
Make pickling solution from vinegar, water and salt and when boiling add eggs and bring to a boil again. Pack in hot sterilized jars. Cover completely with pickling solution and seal immediately. May be pickled with beets for color.
RUBY COCKTAIL EGGS
Ingredients:
1 can boiled quail eggs
1 can pickled beets
Directions:
Drain the liquid off the canned quail eggs and put into a container with a sealable lid (or just a bowl that you can cover with plastic film). Open the beet can and pour the liquid into the same container with the eggs. Reserve the beets for use in a salad or other dish. Seal the container with the eggs and beet juice and refrigerate for 24 hours. The eggs will absorb the liquid and become a beautiful ruby color. Serve with other cocktail appetizers, or with carrot and celery sticks.
You can buy boiled quail eggs in cans at your local Asian grocery store, or just buy fresh quail eggs and boil and peel them. If all else fails, use hen eggs and when serving, slice them in half.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Tuesday, April 24, 2012
HOULIGAN PANCAKES (aka DUTCH BABIES)
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
The pancake family is quite diverse. There's some type of pancake in almost every culture. Some made with corn, many with wheat, and even those made with rice. Fewer are more simple and surprisingly distinct than the kind baked in the oven, with their curled up edges. Houligan Pancakes, or Dutch Babies as some call them, can be served simply with powdered sugar and a lemon wedge squeezed across it. Kids and adults love them.
HOULIGAN PANCAKES (aka DUTCH BABIES)
Courtesy of Chefs Jackie Olden and Jeff Calley © 2012
Ingredients:
1/2 cup butter, melted
1 cup flour
1 cup milk
6 eggs
salt to taste
Pour melted butter into a 9x13 inch pan in the oven. Meanwhile, mix together the flour, milk, and eggs and salt to taste. Pour over melted butter.
Bake 25 minutes at 425°. Edges will curl. Serve with fresh fruit, syrup or your favorite jam.
Serves 6
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
The pancake family is quite diverse. There's some type of pancake in almost every culture. Some made with corn, many with wheat, and even those made with rice. Fewer are more simple and surprisingly distinct than the kind baked in the oven, with their curled up edges. Houligan Pancakes, or Dutch Babies as some call them, can be served simply with powdered sugar and a lemon wedge squeezed across it. Kids and adults love them.
HOULIGAN PANCAKES (aka DUTCH BABIES)
Courtesy of Chefs Jackie Olden and Jeff Calley © 2012
Ingredients:
1/2 cup butter, melted
1 cup flour
1 cup milk
6 eggs
salt to taste
Pour melted butter into a 9x13 inch pan in the oven. Meanwhile, mix together the flour, milk, and eggs and salt to taste. Pour over melted butter.
Bake 25 minutes at 425°. Edges will curl. Serve with fresh fruit, syrup or your favorite jam.
Serves 6
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
CROSTINI - GREAT START TO GREAT APPETIZERS
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Elegant appetizers can be very simple to make. And one of the easiest to make starts with a good crostini. Crostini is merely a piece of toasted bread, usually slices of a good French baguette. You can make crostini several days in advance of the day you're going to serve them, keeping them nice and crisp in a ziplock bag. They keep well either in the fridge or out of it. Top with chopped tomatoes, basil and seasoning to make a bruschetta, use mascarpone cheese and top with other things (below), or make up your own toppings.
CROSTINI - GREAT START TO GREAT APPETIZERS
Courtesy of Chef Jeff Calley © 2012
Ingredients:
1 French baguette
Olive Oil
Kosher Salt
Fresh ground white pepper
Set your oven temperature at 350 degrees. Slice the baguette on the bias in 1/2” slices and lay flat on a baking sheet lined with parchment paper. Brush each slice on the side facing up generously with olive oil. Grind Kosher salt and pepper across the slices. Place in the oven for about 15 minutes, until nicely toasted and crunchy. Rotate the pan half way through. Serve with a layer of Mascarpone cheese and your favorite topping.
Crostini Toppings:
Olive tapenade
Roasted red peppers
Capers
Smoked Salmon
Bacon wrapped, oven baked dates or figs
Fried calamari rings
Herbed fruit
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Elegant appetizers can be very simple to make. And one of the easiest to make starts with a good crostini. Crostini is merely a piece of toasted bread, usually slices of a good French baguette. You can make crostini several days in advance of the day you're going to serve them, keeping them nice and crisp in a ziplock bag. They keep well either in the fridge or out of it. Top with chopped tomatoes, basil and seasoning to make a bruschetta, use mascarpone cheese and top with other things (below), or make up your own toppings.
CROSTINI - GREAT START TO GREAT APPETIZERS
Courtesy of Chef Jeff Calley © 2012
Ingredients:
1 French baguette
Olive Oil
Kosher Salt
Fresh ground white pepper
Set your oven temperature at 350 degrees. Slice the baguette on the bias in 1/2” slices and lay flat on a baking sheet lined with parchment paper. Brush each slice on the side facing up generously with olive oil. Grind Kosher salt and pepper across the slices. Place in the oven for about 15 minutes, until nicely toasted and crunchy. Rotate the pan half way through. Serve with a layer of Mascarpone cheese and your favorite topping.
Crostini Toppings:
Olive tapenade
Roasted red peppers
Capers
Smoked Salmon
Bacon wrapped, oven baked dates or figs
Fried calamari rings
Herbed fruit
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Monday, April 23, 2012
ZESTY HOLLANDAISE SAUCE
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
This classic sauce includes the use of lemon zest in the recipe, which adds an additional layer of flavor. Use it on steamed vegetables, like asparagus, or on your Sunday brunch of Eggs Benedict.
ZESTY HOLLANDAISE SAUCE
Courtesy of Chefs Jeff Calley © 2012
Ingredients:
3 egg yolks
1 teaspoon water
12 tablespoons (1 1/2 sticks) butter, cold
1/2 teaspoon kosher salt
1/2 small lemon, juice and zest
pinch of cayenne pepper
Directions:
Choose a medium size sauce pan, and a mixing bowl slightly larger that will fit down into it. A double boiler works perfectly.
In s separate pan, melt the butter, but do not let it boil. Set it aside.
Put about 2 inches of water into the pan, but not enough to touch the bottom of the mixing bowl or top of double boiler. Heat the water in the pan over medium heat till the water simmers and then reduce to low.
Place the mixture over the the heated water and whisk 3 to 5 minutes, or until the mixture doesn’t run immediately back together.
Remove the bowl from over the pan and gradually add the butter, a spoonful or small ladle full at a time. Whisk each butter addition thoroughly till incorporated. Repeat the procedure until all the butter is incorporated. If necessary, put the mixture back over the simmering water to warm it again. Add the salt, lemon juice and zest and cayenne. The Hollandaise should be the consistency of crepe batter, or very thin pancake batter. If its too thick, you can add a teaspoon at a time of the hot water from the pan till it’s just right.
Serve this sauce warm, or keep it warm inside a thermos till you’re ready to use it.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
This classic sauce includes the use of lemon zest in the recipe, which adds an additional layer of flavor. Use it on steamed vegetables, like asparagus, or on your Sunday brunch of Eggs Benedict.
ZESTY HOLLANDAISE SAUCE
Courtesy of Chefs Jeff Calley © 2012
Ingredients:
3 egg yolks
1 teaspoon water
12 tablespoons (1 1/2 sticks) butter, cold
1/2 teaspoon kosher salt
1/2 small lemon, juice and zest
pinch of cayenne pepper
Directions:
Choose a medium size sauce pan, and a mixing bowl slightly larger that will fit down into it. A double boiler works perfectly.
In s separate pan, melt the butter, but do not let it boil. Set it aside.
Put about 2 inches of water into the pan, but not enough to touch the bottom of the mixing bowl or top of double boiler. Heat the water in the pan over medium heat till the water simmers and then reduce to low.
Place the mixture over the the heated water and whisk 3 to 5 minutes, or until the mixture doesn’t run immediately back together.
Remove the bowl from over the pan and gradually add the butter, a spoonful or small ladle full at a time. Whisk each butter addition thoroughly till incorporated. Repeat the procedure until all the butter is incorporated. If necessary, put the mixture back over the simmering water to warm it again. Add the salt, lemon juice and zest and cayenne. The Hollandaise should be the consistency of crepe batter, or very thin pancake batter. If its too thick, you can add a teaspoon at a time of the hot water from the pan till it’s just right.
Serve this sauce warm, or keep it warm inside a thermos till you’re ready to use it.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Friday, April 20, 2012
CLEAR SOUP & CONSOMME
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
There's nothing inherently wrong with a soup or stock that's cloudy. They're really quite delicious. But, when you want to present a sophisticated dish, whether it be a nice won ton soup or to see elegantly cut vegetables floating in a rich and delicious clear soup, there are a couple of techniques you can use to achieve beautiful results.
CLEAR SOUPS AND CONSOMME
Courtesy of Chefs Jeff Calley and Jackie Olden © 2012
Method #1:
In order to clear soup, first cool, then add the crushed shells and slightly beaten whites of two eggs. Heat slowly, beating constantly and boil for five minutes. Remove from the heat and allow to cool for 20 minutes and then strain the shells through a strainer lined with layers of cheesecloth.
Note: This method may not produce results as clear as Method #2 below.
Method #2: Consommé:
Consomme is a clear broth derived from soup stocks. It’s full of flavor, minus the cloudiness of a soup stock. Begin making consomme by selecting a lean grind of whatever meat your stock is made from.
1/2 pound lean meat, ground
4 ounces onion, chopped
2 ounces celery, chopped
2 ounces carrots, chopped
4 ounces egg whites (about 4 egg whites)
4 ounces tomatoes (or canned, crushed tomatoes, drained)
3-4 parsley stems, chopped
1 sprig of fresh thyme (or a pinch of dried)
1 bay leaf, crushed
5 peppercorns
2 1/2 quarts of stock, cold
Directions:
In a tall pot, mix all ingredients (except the stock) with your hand or a whisk till very well blended. Mix in 2 cups of the cold stock, and blend well with the other ingredients and let it sit undisturbed for half an hour. Stir in the remaining cold stock, a little at a time, until well blended.
Set the pot on a low-medium heat and bring it just to a very low simmer, stirring gently on occasion. By this time, most of the solid ingredients will have floated to the surface, creating a “raft” at the top. Using a one ounce ladle, pull broth from below the raft through a hole made in the center and gently pour around the raft’s edge. Continue this process until the desired clarity of your consomme is achieved. This may take anywhere from 30 to 90 minutes.
You can either slowly strain off the solids through a sieve lined with several layers of cheese cloth, or carefully ladling out the liquid through the raft, into another clean container.
Consomme is not necessarily transparent. A good consomme may have a golden hue to the otherwise transparent liquid. There is no right or wrong color as long as there are no solids floating in it.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
There's nothing inherently wrong with a soup or stock that's cloudy. They're really quite delicious. But, when you want to present a sophisticated dish, whether it be a nice won ton soup or to see elegantly cut vegetables floating in a rich and delicious clear soup, there are a couple of techniques you can use to achieve beautiful results.
CLEAR SOUPS AND CONSOMME
Courtesy of Chefs Jeff Calley and Jackie Olden © 2012
Method #1:
In order to clear soup, first cool, then add the crushed shells and slightly beaten whites of two eggs. Heat slowly, beating constantly and boil for five minutes. Remove from the heat and allow to cool for 20 minutes and then strain the shells through a strainer lined with layers of cheesecloth.
Note: This method may not produce results as clear as Method #2 below.
Method #2: Consommé:
Consomme is a clear broth derived from soup stocks. It’s full of flavor, minus the cloudiness of a soup stock. Begin making consomme by selecting a lean grind of whatever meat your stock is made from.
1/2 pound lean meat, ground
4 ounces onion, chopped
2 ounces celery, chopped
2 ounces carrots, chopped
4 ounces egg whites (about 4 egg whites)
4 ounces tomatoes (or canned, crushed tomatoes, drained)
3-4 parsley stems, chopped
1 sprig of fresh thyme (or a pinch of dried)
1 bay leaf, crushed
5 peppercorns
2 1/2 quarts of stock, cold
Directions:
In a tall pot, mix all ingredients (except the stock) with your hand or a whisk till very well blended. Mix in 2 cups of the cold stock, and blend well with the other ingredients and let it sit undisturbed for half an hour. Stir in the remaining cold stock, a little at a time, until well blended.
Set the pot on a low-medium heat and bring it just to a very low simmer, stirring gently on occasion. By this time, most of the solid ingredients will have floated to the surface, creating a “raft” at the top. Using a one ounce ladle, pull broth from below the raft through a hole made in the center and gently pour around the raft’s edge. Continue this process until the desired clarity of your consomme is achieved. This may take anywhere from 30 to 90 minutes.
You can either slowly strain off the solids through a sieve lined with several layers of cheese cloth, or carefully ladling out the liquid through the raft, into another clean container.
Consomme is not necessarily transparent. A good consomme may have a golden hue to the otherwise transparent liquid. There is no right or wrong color as long as there are no solids floating in it.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Thursday, April 19, 2012
PINEAPPLE SOUFFLE
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Aren't we all looking for things that are easy but look like they were really hard to make? This recipe has been around a long time, and it uses the simplest ingredients and methods of preparation, but it's going to surprise you how delicious it is. This dish has been pleasing food lovers for generations, but it’s almost been forgotten. It’s so easy and you’ll be asked for the recipe.
PINEAPPLE SOUFFLE
Courtesy of Chef Jeff Calley © 2011
Ingredients:
4 Tablespoons butter (1/2 stick)
3/4 cup brown sugar
4 eggs, beaten
1 (20 ounce) can crushed pineapple , drain half the juice and reserve it
5 slices white bread, crust removed, roughly 1/2” squares
Directions:
Preheat oven to 350 degrees.
Melt the butter in a microwave till just liquified. Allow the butter to cool for a minute, then mix in the brown sugar. Add the beaten eggs and combine well. Add the drained pineapple. Fold in the bread cubes just until incorporated. The mixture should be wet, but not soupy. If it’s too dry, add a tablespoon or two of the reserved juice. Turn into a 1 1/2 quart casserole dish that has been sprayed with cooking oil. Cook in oven for 45 minutes to one hour, until the casserole is set and lightly browned on top.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
Aren't we all looking for things that are easy but look like they were really hard to make? This recipe has been around a long time, and it uses the simplest ingredients and methods of preparation, but it's going to surprise you how delicious it is. This dish has been pleasing food lovers for generations, but it’s almost been forgotten. It’s so easy and you’ll be asked for the recipe.
PINEAPPLE SOUFFLE
Courtesy of Chef Jeff Calley © 2011
Ingredients:
4 Tablespoons butter (1/2 stick)
3/4 cup brown sugar
4 eggs, beaten
1 (20 ounce) can crushed pineapple , drain half the juice and reserve it
5 slices white bread, crust removed, roughly 1/2” squares
Directions:
Preheat oven to 350 degrees.
Melt the butter in a microwave till just liquified. Allow the butter to cool for a minute, then mix in the brown sugar. Add the beaten eggs and combine well. Add the drained pineapple. Fold in the bread cubes just until incorporated. The mixture should be wet, but not soupy. If it’s too dry, add a tablespoon or two of the reserved juice. Turn into a 1 1/2 quart casserole dish that has been sprayed with cooking oil. Cook in oven for 45 minutes to one hour, until the casserole is set and lightly browned on top.
Have you got a great recipe, cooking tip or food story to share with the Too Fun Chefs? Email us and we might just share them with everyone else out there listening. Email: Jackie & Jeff
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