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About the Author
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The Domestic ChefA Collection of Recipes
By Jack Madden
AuthorHouseCopyright © 2011 Jack Madden
All right reserved.
Chapter OneStuff to Prepare Ahead............
In the following pages I have presented recipes that I consider can be prepared ahead of time for planning and preparing a meal. While some may take time to put together, others take no time at all. With these ready to add to the recipes that call for them, they will help bring out the full flavors of the recipes and shorten the preparation time for the meal. While you can buy some of these at a market, those I've presented here do not contain the chemicals and preventives (if you read the labels) that you find in processed foods added for preserving them. With today's health conscious public, the average person is not aware of the false flavors that are part of commercial food processing. (My self included) these recipes let you eliminate salt, sugars, and anything else that some diets will not allow. I prefer to prepare all of my meals using all natural ingredients that I either grow in the garden or make ahead of time to bring out all the best flavor of my dinners.
Basic Crêpes (French pancakes) 19 Beef, Chicken and Other Stock 21 Berry Sauces for Dessert 23 Drawn Butter for Sauté 25 Horseradish made Fresh 27 Freeze those Garden Vegetables 29 Jack's Homemade Jam 31 Jack's Vinegar 33 Marinate for Meats 37 Roux for Soup and Sauce 39 The Vegetable / Herb Garden 41 Wild yeast Sour Dough Starter 43
Basic Crepes (French Pancakes)
Crepes are made for many breakfast, lunch, dinner and dessert dishes. This recipe makes about 12 crepes. They can be frozen and saved for later use. With practice, you can enjoy preparing and experimenting with many ingredients. Serves as many as you like to make
3 eggs ½ cup milk 3 Tbs flour ½ cube butter 1 crepe pan or 9" frying pan
Makes about a dozen
Place eggs and milk into medium bowl. Whisk until blended; continue whisking and gradually add flour until smooth.
Heat pan to medium high. Rub butter cube on heated pan, covering inside of pan.
Ladle 2 oz of batter in pan. Tilt and rotate to cover pan bottom completely with batter.
Let crepe cook until edges start to brown and crepe starts to set, about 2 minutes.
Flip crepe over and you will see it start to curl. Cook this side about 15 seconds.
Remove from pan and set aside. Let the crepe cool and place parchment paper between each crepe.
Wipe pan with paper towel and start on the next crepe.
"Usually the first crepe is lost. Timing is important and with practice, you can make perfect crepes".
Beef, Chicken, and other Stocks
Stock is used as a base for gravy and recipes that call for it and is essential to enhance the flavor of the recipes you prepare. High end restaurants always have stock pots going to keep the supply of stocks on hand for use in preparing sauces and menu items. Chefs add different vegetables and meat scraps (pork, veal, and fat scraps from butchering) to the stock pot; this is a simple and easy way to make basic stock. Freezing stock in cup cake pans and placing in plastic bags will give you a ready supply of stock needed for individual servings.
Beef / Chicken / Fish or Vegetable Stock
6 qt stock pot 2 lbs bones and meat scraps for stock of choice 1 onion 1 cup red wine for beef, white wine for all others 6 stalks celery 3 bay leaves
For beef and other meat stocks, crack the bones first to release the marrow and with meat scraps, place in stock pot. For chicken stock, use all the bones and leftover meat, and don't forget the turkey bones and meat scraps leftover from the holiday dinners, this can be a tasty substitute for chicken. For fish stock, use fresh fish such as halibut, monk or cod. Add bay leaves, parley, onion and celery cut in two inch pieces.
Make vegetable stock with your choice of vegetables.
Add water two inches over ingredients and bring to slow simmer. Cover and let slow simmer for four to six hours.
Let cool. Strain liquid and pour into cup cake pans. Freeze the stock and you have individual amounts of approximately ½ cup.
One-cha have stocks in the freezer, they will save time preparing the dishes! "Have-a nudder glass of wine".
Berry Sauces for Desserts
Berry sauces on desserts! Good idea! Ice cream, cake or pie, don't matter. A great berry sauce added to a favorite desert is my way of bring extra enjoyment to the dinner.
Makes about 10 servings (Unless you're a greedy person)
1 basket of your favorite berries 2 Tbs butter ¼ cup brown sugar 1 tsp lemon or lime juice ½ cup Riesling wine 1 oz cognac
Melt butter in a skillet, add washed berries, brown sugar, and wine, bring to simmer and cover. Let simmer until berries are soft. Strain to remove seeds and any skin.
Place strained berries in sauce pan. Add lemon juice Riesling wine and cognac.
Simmer uncovered until sauce thickens.
Serve hot or cold, whichever you like.
"What could I say? Mmmmmmm -nummies".
Drawn Butter for Saute and other Recipes
Better restaurants don't use whole butter in most of their dishes. The reason being that whole butter has milky solids; by drawing the butter you remove these solids. Drawn butter takes longer to burn and is less fattening while still retaining the buttery flavor. Add a little to your frying oil or in recipes that call for whole butter for a rich buttery taste that is easer to cook with and will not burn as easily.
Makes about one cup
On low heat melt one pound of unsalted butter in a small pan, be careful and don't let butter burn.
When butter is completely melted, remove from heat and place spoon in pan. (Spoon in pan?) Yea, you'll need a handle to hold the solid butter!)
Place in refrigerator until butter hardens.
Remove from refrigerator, turn pan over and holding pan in one hand and the spoon in the other. Hold pan under warm running water until solidified butter separates from pan.
Rinse the top and bottom of butter under running cold water to remove any excess milky solids remaining on butter.
Reheat and use as needed.
Refrigerate the unused butter; it can be used again and again.
"Now you are a prep cook". "You ain't Gonna get skinny, but this helps".
Horseradish Made Fresh (Creamed or not)
With some beef dishes I like to have horseradish on the side to add a little kick to the meal. (Especially Prime Rib) You don't need to use much but when you buy it prepared at the market the rest sits in the refrigerator until it goes to waste and loses most of its flavor, and then you will buy more. (Wasteful) So I only make the amount I'll need for that meal. This has a very pungent flavor and I sometimes cut it down using sour cream. (Unless your tough and like it straight) Planting some in your garden is best, and then you will have the freshest with a strongest flavor.
Makes 4 to 6 servings
6 small horseradish root (about ¼ lb) ¼ cup white vinegar ½ cup sour cream (Optional) Dash of lemon juice (Option) ½ cup sour cream
Peel the skin from the root, Dice into ¼"pieces.
Place diced horseradish, vinegar and lemon juice in a blender and blend smooth. (This is when you notice the pungency)
Place in a small bowl and add the sour cream to your taste. (If you like the big bite)
Serve as a side with any meat dish. (Fish also!)
"This will bite bac-at-cha so be careful". "Whew! That's some Good Stuff".
Freeze those Garden Vegetables?
What do you do with the overabundance of vegetables that you have harvested from your garden? I'm sure the neighbors are getting tired of being chased down and having vegetables imposed on them that you have so zealously grown. I will take those that have the possibility to retain the texture and flavor of the growing season and freeze them. The rest of the vegetables can be canned or dried depending on the variety. For this, purchase a canning publication and learn from the experts. Here I'll just do tomatoes as I seem to be carried away each year with planting so many varieties.
Allow 3 to 4 large tomatoes to be placed into one quart freezer bags when ready, 4 to 6 tomatoes if the variety is of smaller size.
Make sure the tomatoes are fully ripe, but still firm.
Bring a large pot of water to the boiling point.
Place whole tomatoes in the boiling water until the skins start to split.
Remove from boiling water and let cool. (Be careful their hot)
After the tomatoes have cooled, peal the skin and discard.
Quarter the tomatoes and fill a one quarter zip-lock freezer bag one half full.
Slowly lay the bag flat, being careful not to let any tomatoes escape and remove all of the air, then seal the bag. (Can be a bit messy but that's fun also)
Lay flat in freezer until frozen; they can be stacked up to save space.
"Now you can have fresh tasting tomatoes even in the dead of winter".
Jack's Homemade Jam
Growing up, I remember picking wild blackberries with the other kids in the neighborhood, stuffing our faces and bringing home the rest so mom could make homemade jam. I have since found a taste for huckleberries, when traveling through the Pacific Northwest in the fall of the year; I look in the local newspaper want ads for "pickers" who are willing to sell the recently picked huckleberries. They are difficult to pick as the berries are small and only found in isolated mountainous patches. I hear you have to watch out for the bears because the berries are part of their normal feeding. When I can't find a supply of huckleberries, I use the combination of one half blackberries and one half blueberries. This comes close to the taste of huckleberries and makes a fine substitute.
Makes about 8 one pint jars
1 gallon Huckleberries or use 6 baskets of blackberries and 6 baskets of blueberries
4 Tbs butter 1 cup brandy 2 packages pectin 1 cup orange liqueur ½ cup lemon juice 4 cups sugar
Boil the eight jam jars in a large pot for ten minutes to sterilize, turn off heat, and leave jars in hot water.
Wash berries and remove any stems and spoiled berries. Follow all instructions for making jam from the instruction sheet of the brand of pectin you buy.
Melt butter in a 6 quart pot at medium heat, add berries, and continually stir until berries start to simmer.
Slowly add the brandy and orange liqueur and simmer for another fifteen minutes.
Add pectin and sugar according to pectin package and stir until dissolved keeping a slow simmer for fifteen minutes.
Complete the instructions for making jam on the pectin package. Remove jam jars from hot water one at a time, fill with jam to ¼" from top, and put lid on top,
Place lids on jars and finger tighten rim, let cool and the top will seal the jam. Use all the cautions for canning.
"Cuppa coffee, toasted English muffin, butter and Jack's Jam". "Lou-gout, I'm ready for the day".
Not being satisfied with the food products sold in markets, I try to find methods to improve on the ingredients needed for the recipes I have. One method that worked out rather well was making homemade vinegar and since 1988 I've continuously made my own. It started one evening when I uncorked a bottle of premium red wine. Had one glass and set the rest aside. A week later I remembered I'd forgotten the bottle was open and discovered the wine had spoiled. That evening I was sniveling to some friends about loosing so much good wine when one of my buddies informed me I should realize "There is no bad wine only good vinegar" and to use the spoiled wine as vinegar for salads. I returned home and tasted the spoiled wine and was surprised that it became fine tasting vinegar. With this in mind, I thought, why not try a number of wines, and blend them into something special I could use for salads and in my cooking.
For my first batch I selected six of my favorite wines and using the "Orleans Method" (open to the air) I poured each wine into six separate one gallon jugs, covering the top with cheese cloth (keeps the bugs out) and set them aside and let turn to vinegar. Tasting each one and experimenting with different portions I chose the combination of wines I would use to make my own vinegar. I then poured the chosen wines that had turned to vinegar from the jugs into a five gallon glass water jug and let it blend for a week; the end product is presented here. I now use a 3 gallon water cooler ceramic crock with the spigot for the process of filtering and bottling as its much easer to handle. When the vinegar is ready I fill 8 oz beer bottles, provide a pour spout that can be purchased in any market and use my vinegar in salads and recipes that call for it. This amount of wine makes much more vinegar then I need so I give away the extra bottled vinegar to friends during the holiday season. Since I have since perfected the method I delight my friends each year with a gift bottle of "JACK'S Vinegar".
P.S. I also had labels made for the bottles
1 Ceramic water cooler crock (with dispenser spout, a three galleon size is Good. You can make larger batches. ) A large rubber band 2 square feet of cheese cloth 5 bottles of red premium wine My choice is 2 Cabernet 1 Merlot 1 Zinfandel 1 Pinot noir
(1) Pour the wine into the crock saving the bottles for later, fold cheese cloth into two, and cover the top of the crock with the cheese cloth, secure with rubber band around the rim.
(2) Let the wine set for two weeks in a warm environment, about 70 degrees.
(3)* After two weeks using two paper coffee cone filters, pour processing vinegar through coffee filters into a large container.
(At the market you can buy a cone shaped plastic filter holder with paper filters that work very well. The pour spout in the crock is handy for this step and final bottling.)
(4) Clean and sanitize crock after each filtering, pour the vinegar back into the crock and repeat step (2, 3, & 4).
Continue the three steps every two weeks for eight to ten weeks, then once a month, do a final filtering as you bottle the vinegar in the wine bottles you saved. (However, sanitize them first) Now you're ready to enjoy your own homemade vinegar.
I will let these bottles set for one year or longer, this will let all of the sediment from the vinegar making process settle out, then I remove the vinegar from the bottles (filtering again), re-sanitize them, and rebottle the vinegar
"There is no bad wine just good vinegar".
Marinate for Meats
Using a marinate for meat recipes that call for less expensive cuts will add to the flavors of roasts, beef ribs, flank steak, lamb shoulder chops and pork loin, to name a few. If you're a hunter or know one and can get them to share the booty of the hunt with you, a marinate is especially good for game meats such as any game birds, venison, elk, bear or my favorite wild boar. A well balanced marinate will smooth the wild taste of these meats so you can enjoy the true flavor of nature.
Makes about one quart
1 cup white wine (red wine for beef) 1 cup calvados (apple brandy) 1 Tbs lime juice 1 medium onion 6 garlic cloves (crushed) 1 Tbs fresh chopped rosemary 1 Tbs fresh chopped basil 1 Tbs crushed pepper corns 1 Tbs Kosher salt
Combine and stir all ingredients in a large bowl.
Place the meat in a container large enough so you can completely cover with marinate.
Cover the container and refrigerate for 24 hours.
Remove meat from marinate and grill, roast, braise, fry or broil whatever suits you.
Use leftover marinate for basting during cooking. "You can use this on just about everything".
Excerpted from The Domestic Chef by Jack Madden Copyright © 2011 by Jack Madden. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents
ContentsStuff to Prepare Ahead....................15
Care for a Cocktail....................45
A Sandwich for Lunch....................95
Let's Do Brunch....................121
How bout some Munchies?....................149
Start with an Appetizer....................179
A Hot Bowl of Soup!....................205
Toss a Salad....................233
Munching on Mushrooms....................263
Please um with Pasta....................287
Eat your Veggies or no dessert....................313
So Where's the Beef?....................339
Have a Meal with Veal....................365
Ya Gotta Love Lamb....................389
Pig out with Pork....................413
Pack in the Poultry....................439
Some Other Stuff....................495
Ready for Desert....................529
The Story of Chili....................555