Cooking Simple

Cooking Simple

by Charles Holley

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Product Details

ISBN-13: 9781449052263
Publisher: AuthorHouse
Publication date: 12/15/2009
Pages: 108
Product dimensions: 6.00(w) x 9.00(h) x 0.26(d)

Read an Excerpt

Cooking Simple

The way it should be ...
By Charles Holley

AuthorHouse

Copyright © 2009 Charles Holley
All right reserved.

ISBN: 978-1-4490-5226-3


Chapter One

Eggs

I believe that the proper cooking of eggs is a vital skill for anyone to have. In my years as a chef I have noticed that people are more finicky about how there eggs are cook than they are about any other food item, even their steaks. So, making perfect scrambled eggs or the perfect omelet may seem simple it takes some practice in getting it right. I have a bit of an advantage over most people as I am able to get eggs straight from the chickens. Whenever they are available I suggest purchasing fresh eggs rather than the ones in the store, they are richer and have a much better flavor.

Omelet Fines Herbes

1T. butter 3 eggs 5 T. heavy cream 2 T. fresh herbs-finely chopped 2 oz. shredded cheese

Melt the butter in a non-stick pan over medium high heat. Beat the eggs and then beat with the cream the same as in scrambled eggs. Pour the egg into the pan. When the egg sets on the bottom add the herbs and thecheese. Broil the omelet for 30 seconds or just until the egg has full set. Fold in thirds and serve immediately.

This omelet recipe produces great results. A fluffy omelet is just as wonderful as a lunch or light supper as it is for breakfast.

Scrambled Eggs

4 eggs 1 C. heavy cream 1 T. butter

Beat the eggs with a fork or a small whisk. Add the cream and beat until they are airy, about 1 minute. In a skillet over medium high heat melt the butter. When the pan is hot pour in the eggs and stir with a rubber spatula or a wooden spoon. Cook until the eggs are set put not dry, this should take about 1 minute. Season the eggs at the last second with salt and pepper.

Anytime eggs are beaten to be used, or any liquid for that matter, always season at the last moment. If not, the seasoning falls to the bottom.

Quiche Lorraine

1 Pie shell-deep dish 4 eggs 2 C. heavy cream 1/2 T. butter 1/2 small onion-finely chopped 12 oz. bacon-cooked and crumbled 3 oz Gruyere or Swiss cheese-shredded

Bake the pie shell til golden brown, about 10 minutes. Beat the eggs and then with the cream. Sauté the onion in the butter until they are soft, about 2 minutes. Add the onion to the custard mix and pour into the pie shell. Top with layers of the bacon and the cheese. Bake the quiche at 400� 30-35 minutes or until the middle is set.

The variations for quiche are endless. They only thing that should be avoided is the use of vegetables or other items that are high in moisture. This will make the custard mixture not set.

French Toast

3 eggs 3/4 C. sugar 1 T. cinnamon 1 C. heavy cream 1 T. vanilla paste-or extract if not available 6 slices Texas toast Butter for cooking

Heat a large skillet or griddle to medium high. Slightly beat the eggs and then add all other ingredients except the bread and butter. Soak the toast at least 15 seconds on each side. Add the butter to the pan. When melted add the soaked bread slices. Cook 2-3 minutes on each side to golden brown. Keep cooked slices warm in a 200� oven.

To make sure that the French toast is properly soaked after the first is cooked cut it in half and there should be no white. It should be soaked completely through.

Southern Style Eggs Benedict

4 Biscuits-cut in half (recipe in the baked goods section) 16 slices country ham-very thin 8 eggs Hollandaise sauce (recipe in the sauce section)

For each person use 1 biscuit. Lay the halves on a plate, cut side up. Top each half with 2 slices of the warm ham. Poach the eggs for 3 minutes. Place 1 egg over each half of the biscuit. Cover the whole egg with hollandaise and serve immediately.

This is my version of the original. The biscuits here replace the English muffin and the ham replaces the Canadian bacon. I believe this recipe will be very much favored over the original.

For an added bit of luxury when putting the Eggs Benedict together, just before the hollandaise goes on, top the egg with lump crabmeat. Then, put on the hollandaise and serve.

Sauces

To me, sauces are the single most important thing in the dining experience. I cannot over-exclaim how important sauces are to cooking. A properly made sauce can morph a meal from pedestrian to outstanding. The number of sauces is too many to count and the variations have no limits. This is the largest section of this book. I think people who cook at home need very much to practice sauce making. That is one of the things I am asked most about.

Hollandaise Sauce

2 egg yolks 1 t. lemon juice 1/4 t. salt 1 stick butter

Set up a double-boiler with a small saucepan and a small metal bowl. Boil water in the saucepan and off the heat in the bowl whisk together the egg yolks, the lemon juice and the salt until they are light and airy. Melt the butter in microwave, mine takes 65 seconds, or melt on the stove in a small pan. Place the bowl with the egg mixture over the bowling water. Whisk constantly until thickened. Pull the bowl off the heat and slowly whisk in the melted butter.

Variations:

Sauce Choron- add 3 tablespoons of tomato puree to the prepared hollandaise

Sauce Maltaise- to the hollandaise add the juice of 2 blood oranges and the zest of half of the oranges

Sauce Bernaise- instead of lemon juice add 1/2 teaspoon of vinegar then make as described above and at the end add 1 teaspoon chopped fresh tarragon

Two quick notes about hollandaise sauce. The first is that if you add the butter too quickly to the eggs they will not absorb the butter and the sauce will break. If the sauce breaks and the butter separates from the egg you have to discard and start over. Second, if not using the sauce right away keep it hot by putting it on the warm stove top. Press plastic wrap all the way down so that it is touching the surface of the sauce, that will keep the sauce from developing a skin on the surface.

Country Ham Gravy

3 oz. butter 3 oz. flour 2 C. milk 3/4 C. country ham-chopped

In a medium saucepan over medium heat melt the butter. Stir in the flour until well mixed. Then, whisk in the milk slowly. After about 1 1/2 cups of the milk check the consistency of the sauce. Add the remaining milk until the desired consistency is reached. Continue to cook the sauce on very low for about 15 minutes to pick up the ham flavor. Season with salt and pepper and serve.

This sauce is great served with grilled chicken or grilled or fried catfish.

After making with ham a few times try instead to replace the ham with the same amount of cooked sausage for sausage and gravy biscuits. Or, try it with cooked and crumbled bacon on the aforementioned chicken or fish.

Leek Sauce

2 leeks-the top green part 1 T. butter 1/2 C. chicken stock 3 T. heavy cream

In a skillet melt the butter and sweat the leaks. Cover with the chicken stock and over medium heat cook until the liquid has mostly evaporated. Pour the contents into the blender and puree. While the blender is going add the cream just until it becomes smooth. Strain the sauce and season with salt and white pepper.

This sauce goes very well with grilled steak.

Cream Sauce

2 T. butter 2 T. flour 2 C. heavy cream

In a medium saucepan over medium heat melt the butter. Mix well with the flour. Slowly whisk in the cream. Season the sauce with salt and pepper, and flavor according to the use. Cook over low for 10 minutes and serve hot.

For example, if this sauce is used together with fish you may want to add dill and a little lemon juice. If it is served with pork you may add some cumin seed.

Basil Cream Sauce

1 pt. heavy cream 12-15 basil leaves 1 pinch saffron (if available)

In a small saucepan mix all ingredients. Cook on medium low until the cream has reduced and thickened, about 1 1/2 hours. Serve hot.

I originally used this sauce on the recipe for Chicken Chesapeake which it is exceptional with all chicken and steak that has been sautéed.

Warm Bacon Vinaigrette

12 strips of bacon 1/2 shallot or 1/4 small onion 1 clove garlic 1/2 t. sherry vinegar 2 sprigs fresh thyme leaves

Render the fat from the bacon until the bacon is crispy. Blend all ingredients in a blender except the bacon fat. While the blender is running add the hot bacon fat slowly. Thin with hot water if necessary.

This is a very good hot vinaigrette. It is especially good for salads in the cooler months of the year.

Caraway Cream Sauce

2 C. heavy cream 2 T. caraway seeds 1 large potato

Bake the potato til tender, about 1 to 1 1/2 hours at 400�. Heat the cream and the caraway seeds together on low, reduce slightly. When the potato is done cut it in half and scoop out the pulp. Blend the cream and the potato pulp together in a blender til smooth.

Dijonnaise Sauce

1 C. mayonnaise 1/2 C. Dijon mustard 1 T. lime juice

Mix all ingredients thoroughly.

This is a good recipe for seafood like scallops and shrimp in the summer. Also, it is very good as a salad dressing

Roasted Garlic

1 head garlic Olive oil

Cut the top off of the garlic until the cloves are just exposed. Brush the top of the garlic with olive oil. Wrap the garlic tightly in aluminum foil. Bake at 350� degrees for 1 hour.

The main use I have for this roasted garlic is the recipe for Roasted Garlic Butter Sauce that follows this one. Roasted garlic is also delicious spread on a piece of toasted bread.

Spicy Remoulade Sauce

1 C. mayonnaise 1 T. Dijon mustard 2 t. dill pickle-minced 2 t. capers 1 t. parsley-minced 1 t. tarragon-minced 1/2 t. paprika 1/4 t. cayenne pepper

Mix all ingredients together and let set overnight.

This is the sauce I serve with the recipe in the seafood section of the book for Crab cakes.

Roasted Garlic Butter Sauce

1 1/2 T. butter 2 T. flour 1 1/4 C. salted water 6 T. butter cut into thin slices 10 cloves roasted garlic

In a medium saucepan melt the first of the butter and stir in the flour. Cook on medium high for 30 seconds. Whisk in the boiling salted water. Turn the heat down to low and slowly whisk in the butter. Press the garlic through a strainer or finely chop. Add to the sauce. To get the sauce perfectly smooth strain it at the end.

I had a sauce very similar to this one at Restaurant Daniel in NYC on a loin of lamb. I serve it with leg of lamb.

Truffle vinaigrette

1 T. balsamic vinegar 1 T. honey 2 t. truffle oil 1 T. extra virgin olive oil

Whisk together honey and vinegar. Then whisking vigorously, drizzle in the two oils. If not served immediately it will hold quite well, just whisk for a moment right before serving.

I dress my asparagus and tomato salads with this vinaigrette.

Seafood

I live in Virginia so a lot of the cuisine is centered on seafood. It is wonderful to have a source of fresh seafood available all times of the year. There are always questions about seafood. For fish, do you leave the skin on or take it off? These are things that you will have to use your own judgment on. I believe that people in the United States do not eat enough seafood for a complete diet.

Roasted Tilapia

2 Tilapia Fillets 1 T Old Bay Seasoning Olive Oil

Line a sheet pan with aluminum foil. Lay fish flat with blood line down. Brush with olive oil. Season the fish with Old Bay. Roast about 8 minutes at 425�.

Fried Oysters

24 large oysters 1 C. yellow cornmeal 1/2 C. flour 3 T. old bay seasoning 1 T. salt 1 t. ground pepper (white if available) Peanut oil for frying

Mix all dry ingredients in a plastic bag and shake well. Add 6 oysters at the time to the cornmeal mixture. Fry in hot oil til crispy, about 1 minute. Do this in 4 batches. Serve immediately.

I have found that the easiest way to do this is in a plastic quart size bag.

Crab Cakes

1lb. Crabmeat 5 Scallops 1/4 C. mayonnaise 1/8 C. whole grain mustard 1 T. parsley (minced) 1 T. chives 1 T. shallot (minced) 1 T. celery (minced) Salt and White Pepper to taste Old Bay Seasoning

Remove any shell from crab. In a food processor puree scallops. Then add the mayo and mustard to the scallop puree. Sweat celery and shallot in a little oil. Let those cool slightly. Then combine all ingredients and season. Sear in a hot skillet and place in a hot oven long enough to cook through.

(Continues...)



Excerpted from Cooking Simple by Charles Holley Copyright © 2009 by Charles Holley . Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Equipment List....................xi
Key for Recipes....................xiii
Glossary....................xv
Eggs....................1
Omelet Fines Herbes....................2
Scrambled Eggs....................4
Quiche Lorraine....................5
French Toast....................6
Southern Style Eggs Benedict....................7
Sauces....................9
Hollandaise Sauce....................10
Country Ham Gravy....................11
Leek Sauce....................12
Cream Sauce....................13
Basil Cream Sauce....................14
Warm Bacon Vinaigrette....................15
Caraway Cream Sauce....................16
Dijonnaise Sauce....................17
Roasted Garlic....................18
Spicy Remoulade Sauce....................20
Roasted Garlic Butter Sauce....................21
Truffle vinaigrette....................22
Seafood....................23
Roasted Tilapia....................24
Fried Oysters....................25
Crab Cakes....................26
Lobster....................28
Rockfish a la Meuniere....................29
Shrimp N Grits....................30
Peanut Crusted Rockfish....................31
Meat....................33
Grilled Steak....................34
Chuck Roast....................35
Braised Beef Short Ribs....................36
Herb Crusted Rack of Lamb....................38
Roasted Leg of Lamb....................40
Pork Tenderloin....................41
Fried Chicken....................42
Ham Croquettes....................43
Chicken Chesapeake....................44
RoastChicken....................45
Appetizers....................47
Tomato Salad....................48
Chicken Salad....................49
Asparagus Salad....................50
Avocado Salad....................51
Baked Brie....................52
Ham and Pear Salad....................54
Risotto....................55
Potato Gnocchi with Parmesan Cream....................56
Mixed Baby Greens Salad....................57
Scallops in Puff Pastry....................58
Smoked Trout Salad....................59
Soups....................61
White Bean Soup....................62
Fire Roasted Red Pepper Soup....................63
Lamb Stew....................64
Oyster Stew....................66
Butternut Squash Soup....................67
Vichyssoise....................68
Cold Vidalia Onion Bisque....................69
Side Dishes....................71
Roasted Beets....................72
Southern Style Green Beans....................73
Glazed Carrots....................74
Roasted Potatoes....................75
Mashed Potatoes....................76
Collard Greens....................77
Macaroni and Cheese....................78
Cranberry Relish....................79
Cauliflower Polonaise....................80
Ratatouille....................81
Potato Hash with Surry Sausage....................82
Grilled Potatoes....................83
Tobacco Onions....................84
Sweet Tea....................85

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