Thursday, April 26, 2012

TANGELO-GINGER-BANANA SYRUP

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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

PICKLED EGGS - RUBY COCKTAIL EGGS

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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)

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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


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CROSTINI - GREAT START TO GREAT APPETIZERS

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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

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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

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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

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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

Wednesday, April 18, 2012

SAFFRON or AZAFRAN? ETHNIC SPICES. PAELLA

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For the majority of Americans, food has become more about packaging and beauty than about quality and affordability. We've seen bottles of bay leaves on the shelves in your traditional spice section with as few as 5 leaves in them for $5 to $10. If you step a few aisles away to the Latino section, you'll find the same bay leaves packaged in 1 pound cellophane bags for under $5. That's a huge difference in your food budget.

You'll find dozens of other similar examples of very affordable dried spices in ethnic sections of major grocery stores and at wholly ethnic grocery stores. One such product is Azafran (the Spanish word for Saffron). Though not technically the same spice, Azafran is the stamen of the Safflower while Saffron is the stamen of the Crocus. In our tests, very few people can tell the difference between the two, either in taste or the color they both give food. An astute gourmand would notice the slight difference between the threads of stamens, Azafran being somewhat thicker.

Saffron can cost $80 to $100 an ounce. The same amount of Azafran will set you back $1.79.

Check out all the wonderful identical spices and experiment from your ethnic markets and spice aisles. You'll be surprised. Pleasantly.

SAFFRON OR AZAFRAN? ETHNIC SPICE SECTION - PAELLA

Courtesy of Chefs Jeff Calley and Jackie Olden © 2012

Below is a side-by-side glimpse of Saffron (left) and Azafran (right)



PAELLA

Ingredients:

2 chicken breasts, halved, skinned and boned
1 tablespoon butter
1/4 teaspoon garlic powder
1 pound raw shrimp, shelled and deveined
1 tablespoon butter
1 tablespoon parsley, snipped
1 pound scallops
1 cup uncooked rice
2 cups chicken broth
Pinch saffron (or substitute Azafran from your local latino spice section)
1 (10-ounce) package frozen peas, thawed
1 tablespoon pimento, diced

Directions:

Place thicken breasts in an 8 inch square baking dish, with thicker portions to outside edge of dish. Cover with wax paper. Microwave at MEDIUM HIGH (70%) until tender, 7 to 8 minutes. Set aside.

Place shrimp, butter and garlic powder in a 9 inch pie dish. Cover with wax paper. Microwave at HIGH (100%) until shrimp turns pink, 3 to 4 minutes. Set aside.

Place 1 tablespoon butter in a shallow glass dish. Microwave at HIGH (100%) until melted, 30 to 45 seconds. Stir in parsley. Place scallops in butter sauce. Cover with wax papers Microwave at HIGH (100%) until tender, 4-1/4 to 5 minutes. Set aside. Place rice, broth and saffron in a 3 quart casserole. Cover with plastic wrap. Microwave at HIGH (100%) until tender, 14 to 17 minutes, stirring twice during cooking time. Stir in peas and pimentos. Cover with plastic wrap. Microwave at HIGH (100%) 3 minutes.

Mix shrimp and scallops into rice. Place chicken breasts on top. Cover with plastic wrap. Microwave at MEDIUM HIGH (70%) until heated, 4 to 5 minutes.

Makes 4 generous servings.


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 17, 2012

JEFF'S MAGICAL MAC N' CHEESE

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So many great mac n' cheese recipes, so little time. So, get started with this one. It's fast, easy and super delicious with the smooth creaminess you expect in a really great mac n' cheese recipe. The secret here is the brie. Try panko bread crumbs for the topping for extra crunchy topping. Throw a little parmesan on top in the last minutes of browning. Go cheese wild and try your own favorite blend of hard and soft ripened cheeses. Three cheers for mac n' cheese!

JEFF'S MAGICAL MAC N' CHEESE

Courtesy of Chef Jeff Calley, © 2011

Ingredients:

1/2 pound macaroni, or your favorite shape small pasta
3 tablespoons butter
1/2 cup onion finely diced
3 tablespoons flour
1/8 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon salt
3 cups milk
8 ounces sharp cheddar, shredded
6 ounces brie cheese, rind removed
Fresh black pepper

Toppings:

4 ounces sharp cheddar, shredded
3 tablespoons butter
1/2 cup bread crumbs

Directions:

Preheat you oven to 350 degrees.

Fill a large pan with salted water and bring to a boil. Cook pasta to al dente.

In another pan over a low-medium heat, melt the butter and add the diced onions, sauteing till just soft. Add the flour and heat till combined with butter and all lumps are smoothed out, for about two minutes. Add the cayenne, paprika, and salt to combine. Add the milk and continue heating will the mixture is smooth and slightly thickened, about 10 minutes.

Stir in the cheeses until melted in. Add the drained pasta to this mixture and pour into a 2 quart casserole dish that’s been sprayed with cooking spray.

Sprinkle the top with the cheddar for toppings. In a small pan, melt the butter and add the bread crumbs to coat them evenly. Sprinkle the crumbs on top of the pasta. Bake in the oven for 30 minutes.


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 16, 2012

LATKES (POTATO PANCAKES)

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Latke's are a prefect addition to many meals. They're easy to make, and fast to cook. No matter your cultural tradition, potatoes are a staple in most American homes and a satisfying food. Shake up our recipes here to make your own Latke tradition.

LATKES (POTATO PANCAKES)

Courtesy of Chef Jackie Olden © 2012


LATKE HINTS

There are lots of potatoes to choose from when making potato pancakes. If you choose a red potato, I recommend peeling them. However with the white potatoes, don't peel them. Their skin is softer than the others. Always scrub well first. Some folks prefer to grate the potatoes by hand. This method produces a less gummy product, but with the advent of the food processor or salad shooter it can be done in no time at all. When using this method, run potatoes under cold water to remove the excess starch. Pat dry.


SPINACH LATKES

Ingredients:

1 pound white potatoes, unpeeled
1 (10 ounce) package frozen, chopped spinach, thawed and drained
3 eggs, beaten
1 small onion, chopped
1/4 cup cornstarch
1/4 cup matzo meal
1 teaspoon baking powder
1 teaspoon oregano
Salt and pepper
Oil for frying

Directions:

Grate potatoes using food processor. Remove, rinse and blot dry. Insert steel blade, process half of the potatoes with half of the spinach, pulse on and off 5-6 times just until combined; remove to large bowl. Process remaining potatoes and spinach; add to bowl. Add remaining ingredients, mix well by hand to combine. Heat oil in a large nonstick skillet over medium heat. When hot, drop 1/4 cup batter for each latke, smooth top, and cook until golden brown and crisp, turning only once. Drain on paper towels.

Variations (in any combination):
Add 2 grated carrots
Add can (8 oz) corn, drained
Add 1 cup ricotta cheese
Add 1 small can diced green chilies, drained
Add 1/2 cup Parmesan cheese



SOUR CREAM LATKES (POTATO PANCAKES)

Ingedients:

2 pounds Idaho potatoes (3 large)
2 eggs
1 small onion, grated (1/4 cup)
1 container(8-ounces) dairy sour cream
1/2 cup sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon white pepper
Vegetable oil, for frying
Cranapple sauce (optional)

Directions:

Pare potatoes. Shred coarsely into large bowl of cold water. Drain; then rinse potatoes under cold running water. Squeeze firmly in clean linen toweling to remove as much water as possible.

Beat eggs in large bowl until frothy. Stir in potatoes, onion, sour cream, flour, salt, baking powder, and pepper.

Heat 1/4-inch depth of oil in large skillet over medium heat. Working in batches to avoid overcrowding pan, carefully drop potato mixture by tablespoonfuls into hot oil. Flatten with pancake turner to make even thickness. Cook about 3 minutes or until brown on underside. Turn and brown other side for about another 3 minutes. Drain on paper toweling. Serve warm with cranapple sauce, if you wish.



BASIC LATKES (POTATO PANCAKES)

Ingredients:

4 potatoes
1 tablespoon grated onion
1 tablespoon sour cream
1 large egg
1/3 cup all purpose flour
Salt to taste
Oil

Directions:

Grate and peel potatoes. Squeeze out some of the moisture. Add remaining ingredients. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides. Drain on paper towels. Serve hot with applesauce, sour cream or apricot or prune puree.



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 12, 2012

EASY CHOCOLATE TRIFLE

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The first recipe for Trifle was from a cookbook published in 1596 in England. Recipes vary greatly, but its essentially a layered desert, usually in a clear glass container, sometimes atop a pedestal. Alternate layers of cake (sometimes soaked in a flavored alcohol), custard, gelatin and whipped cream are typical. Use your imagination to come up with your own creations, but use the one below for fast, delicious results.

EASY CHOCOLATE TRIFLE

Courtesy of Chefs Jackie Olden © 2012


Ingredients:

1 box chocolate cake mix
1 cup coffee flavored liquor
2 small cartons whipping cream
2 boxes (small size) instant chocolate pudding
3 1/2 cups milk
6 chocolate covered toffee candy bars, crushed

Directions:

Make cake according to package instructions. After cooling, poke holes in cake and pour Kahlua over it. Refrigerate overnight. When ready to assemble trifle, whip cream. Add milk to pudding and beat according to package instructions. Cut cake into cubes. Layer in a clear glass serving bowl, 1/3 of cake, pudding , whipped cream, crushed candy bars. Repeat layering 2 additional times ending with whipped cream and crushed candy bars. This will serve 16 to 20 and you will enjoy this all year long.


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

REMOVING SKIN FROM FRUIT

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Chefs will tell you that you eat first with your eyes, then with your nose, and lastly with your mouth. Food is very visual, and making your look good is important to the overall dining experience for your family and friends. Take a little extra time preparing your fresh fruits and vegetables by properly skinning, or peeling, them. Here are some tips to help you along.

REMOVING SKIN FROM FRUIT

Courtesy of Chefs Jackie Olden and Jeff Calley © 2012


For tomatoes, plums, peaches and similar fruits with thin skins:

1. Bring a large pan of water to boil
2. Score the bottom side of the fruit with a knife in an X mark.
3. Dunk the scored fruit into the hot water for 30 seconds to one minute (until skin begins to peel away from the score marks
4. Retrieve the fruit with a slotted spoon and allow to cool on a paper towel
5. The skins will simply slip off the fruit

It's just that easy. Cut your fruit and remove the seeds. Use your thumbs to remove seeds from tomatoes to make your fresh salads last longer and look more beautiful.


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 10, 2012

TEXAS HASH - TWO WAYS!

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Hash often times refers to left-overs reinvented. And sometimes those reinventions are so delicious, you just have to make it from scratch. Here are a couple just such recipes you can make fresh.

TEXAS HASH - TWO WAYS!

Courtesy of Chefs Jackie Olden © 2012


TEXAS HASH - Version 1

Ingredients:

Oil
2 onions, chopped
2 green peppers, chopped
1 pound ground meat, your choice of type
Salt and pepper to taste
1 teaspoon chili powder
2 1/2 cups canned tomatoes
1 cup cooked rice or spaghetti

Directions:

Brown onions and peppers in oil. Add meat and cook until meat looses pink color. Add remaining ingredients and blend. Place in a covered casserole and bake at 350 degrees for 45 minutes.

Serves 4 to 6


TEXAS HASH - Version 2

Ingredients:

2 pounds ground beef
Salt & pepper to taste
1 large onion, chopped
1 1/2 cups celery
1/2 cup regular rice, uncooked
1 1/2 teaspoons chili powder
1 (16-ounce) can tomato sauce
1 () can tomato puree
Cheese, grated

Brown beef and season to taste. Place meat in casserole dish and sprinkle with and celery. Place rice vegetables. Mix chili powder in tomato sauce and puree and pour mixture. Cover and bake at 350 degrees 1 hour 30 minutes until rice is . Sprinkle cheese top and bake just until cheese melts. Serves to 4 to 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

VINAIGRETTES - SO EASY!

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A vinaigrette is the world's simplest salad dressing. And you can use them as bastes for meats you're cooking as well. A vinaigrette is just a method of mixing oil and vinegar into a suspension, or an emulsion. By whisking two parts oil with one part vinegar, you can really go places. Olive oil is hard to beat, but you can substitute almost any type of oil you want. Use plain or flavored vinegars. And, then you just add the flavors you want to accent. Mustard is a frequent addition, and just about any herb you can thing of will compliment the dish you're putting your vinaigrette on. Go wild with your flavors by putting some fresh fruit into it -- experiment. So easy. So delicious!

VINAIGRETTES - EASY!

Courtesy of Chefs Jackie Olden and Jeff Calley © 2012


CREAMY MUSTARD VINAIGRETTE
Ingredients:

1/3 cup tarragon vinegar
2/3 cup olive oil
1/3 cup crumbled Gorgonzola cheese
1 tablespoon lemon juice
Freshly ground black pepper

Directions:

Whisk together the tarragon vinegar and olive oil till the oil is suspended in the vinegar. That, friends, is called an "emulsion". Stir in the other ingredients and use to dress lettuce that's been well washed, and very well dried in a salad spinner or with paper towels.

RED WINE VINAIGRETTE
Ingredients:

1/4 cup good-quality red wine vinegar
1 teaspoon dry mustard
1 1/2 teaspoons Dijon mustard
Salt and freshly milled black pepper, to taste
3/4 cup olive oil (or a bit more, depending on the acidity of the vinegar)

Method:

Manual method: In a bowl, whisk together the vinegar and the seasonings; mix thoroughly, until the salt dissolves. Begin adding the oil, drop by drop, whisking until emulsified. Then begin adding the oil in a thin stream and whisk constantly until creamy and smooth.

Machine method: Using a food processor or blender, combine the vinegar with the seasonings and process until the salt dissolves.

With the machine running, slowly add the oil, drop by drop, processing until emulsified. Gradually begin adding the oil in a thin steady stream, and process until it is well incorporated and the vinaigrette is creamy.

Store in the refrigerator. This vinaigrette will keep indefinitely.

Makes 1 cup


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 9, 2012

SWISS RICE BAKE

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Hi kids! Did you miss us while we were away gathering more delicious recipes for you? Well, we're back and have a lot of new things for you. We're glad to see you!

Casseroles just make good sense. Use simple ingredients and some standard tips and you can't go wrong. Shake up a favorite recipe by adding some different ingredients. Use shrimp, cubed chicken, seasoned browned ground beef or even a sweet lobster in the recipe below and you'll have a winner!

SWISS RICE BAKE

Courtesy of Chef Jackie Olden © 2012


Ingredients:

2 cups Swiss cheese, grated
1/2 stick butter or margarine
1 can (4 1/2 ounces) mushrooms, sliced
1/4 teaspoon dill weed
3 eggs, beaten
1 cup milk
1 cup diced cooked meat
1/4 teaspoon salt
1/4 teaspoon marjoram
1 cup raw rice

Directions:

Cook rice according to package directions. Heat milk and butter in a saucepan or microwave. Combine all the ingredients and place in a shallow 1 1/2 quart greased casserole. Bake in a 350 degree oven for 45 minutes, or until a knife inserted in the center comes out clean.

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