Chicken Caprese
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com
This is a very easy and satisfying Italian entree. You can try different variations by substituting the chicken with veal, or pork cutlets. My favourite way to serve Caprese Chicken is over a bed of Angel Hair Pasta with Basil Pesto and Plenty of Parmigiano Regiano cheese! But you can cut the carb content by serving it with a hearty green salad, Caesar Salad or Oven Roasted Vegetables.
Yield: 4 Portions
Ingredients:
- 4 Skinless, boneless chicken breasts
- 3 Eggs
- 4 Cups of Italian Bread Crumbs
- 2 Large Balls of Buffalo Mozzarella
- 2 Large Tomatoes
- Fresh Basil Leaves
- Salt and Pepper to taste
Instructions:
1. Prepare and set aside the following:
- Butterfly the chicken breasts
- Crack and beat eggs in a bowl
- Pour Italian bread Crumbs into a bowl or large plate
- Slice Tomato and Mozzarella Cheese
- Pre-Heat oven to 380 (convection oven) or 400 (regular oven)
2. Sprinkle salt and pepper onto each chicken breast. Dredge the each chicken breast through the egg mixture making sure to coat both sides. Then place the chicken breasts into the bread crumb mixture and pat it down on each side so that the crumbs stick to the breasts on both sides. Place breast onto the baking sheet.
3. Place the chicken breasts in the oven and bake for approximately 20-25 minutes. Every oven is slightly different, so keep an eye on your chicken so that it doesn't burn!
4. Take chicken breasts out of the oven and top each breast with a couple of slices of tomato, a couple of fresh basil leaves and a couple of slices of mozzarella cheese. Bake for another 7-10 minutes until cheese is melted.
5. Serve each chicken breast over your favourite pasta or side dish. Enjoy!
Showing posts with label chef cristian. Show all posts
Showing posts with label chef cristian. Show all posts
Tuesday, September 1, 2009
Cheese Fondue Recipe
Cheese Fondue Recipe
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com/
Fondue is a great method of cooking. Especially if you're goal is to entertain your guests! There are several ways to make fondue, and there are many different ingredients that one could use. I will be giving you a basic recipe utilizing Colby jack cheese and dark beer. However, you can experiment with MANY different cheeses, and many different bases (wine, beer, stock, etc). It's important to note that different cheeses will give you different tastes and textures. Some may even split, ball-up, or become really stringy.
To fix a fondue that is too stringy, you can add a few squirts of lemon or lime. Although this may not fix the stringiness altogether, it may cut it down somewhat. If your cheese splits or balls up (there is liquid and cheese separately) you can sprinkle some corn starch a little at a time while mixing, until your mixture comes together again. I actually make a habit of coating the cheese in a bit of corn starch before starting the cooking process.
You can use the traditional "fondue pot" that most people get as a wedding gift, or passed down from a relative. But I make it on the stove when I feel like a quick fondue. As long as you keep the heat low, you'll be fine.
There are some Swiss traditions in "fondueing" that I would like to pass onto you: 1) Traditionally, you would use day-old, slightly stale bread (trust me, it works out great!). 2) If you drop your bread into the cheese everyone must take a drink. And 3) If you double-dip and get caught, you must buy everyone a round of drinks.
I hope you have as much fun as I've had when experimenting with all the different types of cheeses. Treat fondue as an adventure, and you will never be disappointed.
Yields: Fondue for 4-8 people
Ingredients:
- 1 - 2 Cups of White Wine or Beer of Choice
- 5 - 8 Cups of Cheese of Choice
- 1 Tbsp of Dijon Mustard
- 1 Clove of Garlic
- Cubed Bread of Choice
- (optional) Fruit or Berries
- (optional) Corn Starch
- (optional) Lime or Lemon
Instructions:
1. Prepare and set aside the following ingredients:
- Peeled and halved garlic clove
- Wine or Beer
- Cubed or Shredded Cheese
- Cube and skewer the bread, and/or fruit
2. Bring the pot to low heat on the stove top (or follow the instructions on your fondue pot). Once pot is hot, rub the inside of the pot with the halved garlic clove (this is called "seasoning" the pot). The purpose of this is to make a base of garlic particles on the bottom of the pot. This will flavour your pot and will help to keep the cheese from sticking to the bottom. Discard the clove after you're done rubbing the pot.
3. Add the liquid and bring to a low simmer. This should happen momentarily.
4. Start adding the cheese one cup at a time and stir with a wooden spoon as it melts. If the cheese splits or balls up, read the notes at the beginning of this recipe to fix it. Do not bring the cheese to a boil. Keep the temperature so that the cheese is melting, but not boiling.
5. Once all the cheese is melted you can stir in the mustard.
6. If your mixture is too thick, just add more of the liquid, and if it's too thin, you can add more cheese. Make sure to have extra of both just in case. Note that as the fondue renders down over time, the flavours will become bolder and richer!
7. Bring your guests into your kitchen and have fun dipping the bread into the cheese with the long skewers!
Recipe by: Chef Cristian Feher
http://www.tampabaychef.com/
Fondue is a great method of cooking. Especially if you're goal is to entertain your guests! There are several ways to make fondue, and there are many different ingredients that one could use. I will be giving you a basic recipe utilizing Colby jack cheese and dark beer. However, you can experiment with MANY different cheeses, and many different bases (wine, beer, stock, etc). It's important to note that different cheeses will give you different tastes and textures. Some may even split, ball-up, or become really stringy.
To fix a fondue that is too stringy, you can add a few squirts of lemon or lime. Although this may not fix the stringiness altogether, it may cut it down somewhat. If your cheese splits or balls up (there is liquid and cheese separately) you can sprinkle some corn starch a little at a time while mixing, until your mixture comes together again. I actually make a habit of coating the cheese in a bit of corn starch before starting the cooking process.
You can use the traditional "fondue pot" that most people get as a wedding gift, or passed down from a relative. But I make it on the stove when I feel like a quick fondue. As long as you keep the heat low, you'll be fine.
There are some Swiss traditions in "fondueing" that I would like to pass onto you: 1) Traditionally, you would use day-old, slightly stale bread (trust me, it works out great!). 2) If you drop your bread into the cheese everyone must take a drink. And 3) If you double-dip and get caught, you must buy everyone a round of drinks.
I hope you have as much fun as I've had when experimenting with all the different types of cheeses. Treat fondue as an adventure, and you will never be disappointed.
Yields: Fondue for 4-8 people
Ingredients:
- 1 - 2 Cups of White Wine or Beer of Choice
- 5 - 8 Cups of Cheese of Choice
- 1 Tbsp of Dijon Mustard
- 1 Clove of Garlic
- Cubed Bread of Choice
- (optional) Fruit or Berries
- (optional) Corn Starch
- (optional) Lime or Lemon
Instructions:
1. Prepare and set aside the following ingredients:
- Peeled and halved garlic clove
- Wine or Beer
- Cubed or Shredded Cheese
- Cube and skewer the bread, and/or fruit
2. Bring the pot to low heat on the stove top (or follow the instructions on your fondue pot). Once pot is hot, rub the inside of the pot with the halved garlic clove (this is called "seasoning" the pot). The purpose of this is to make a base of garlic particles on the bottom of the pot. This will flavour your pot and will help to keep the cheese from sticking to the bottom. Discard the clove after you're done rubbing the pot.
3. Add the liquid and bring to a low simmer. This should happen momentarily.
4. Start adding the cheese one cup at a time and stir with a wooden spoon as it melts. If the cheese splits or balls up, read the notes at the beginning of this recipe to fix it. Do not bring the cheese to a boil. Keep the temperature so that the cheese is melting, but not boiling.
5. Once all the cheese is melted you can stir in the mustard.
6. If your mixture is too thick, just add more of the liquid, and if it's too thin, you can add more cheese. Make sure to have extra of both just in case. Note that as the fondue renders down over time, the flavours will become bolder and richer!
7. Bring your guests into your kitchen and have fun dipping the bread into the cheese with the long skewers!
Tuesday, July 21, 2009
Five things you didn't know about food
Five Things You Didn't Know About Food
By: Chef Cristian Feher
www.tampabaychef.com
Nothing is more entertaining at a social gathering than paying close attention while someone divulges previously unknown facts about a certain subject. We've all gathered around in a circle to listen to that certain person tell us what our suit jacket has in common with the space station, and how the shoes you're wearing can help provide energy for a small town in Africa. And although I don't plan on sharing those particular tidbits with you, here are five things about food that you can enlighten your friends with at your next gathering!
Why is beef tenderloin so soft? Any butcher will tell you that the muscles that are most used turn into the toughest cuts of beef. By that same token, the muscles least used in the animal will yield the softest cut. Both, cows and bulls, have tenderloin muscles. The purpose for that muscle in a bull is to mount the cow during mating. However, the cow is female and therefore does not mount anything, so that muscle remains virtually unused by the cow, making it the softest muscle and providing you with delicious, tender steaks!
What does 'No MSG' really mean? By now most of us are aware that a preservative and flavour enhancer called MSG (Mono sodium Glutamate) is not very good for you. And many people try to avoid it by purchasing food products labeled "NO MSG". But did you know that MSG has many different names? MSG can be made many different ways and, chemically speaking, is made from hydrolyzed vegetable protein. So the next time you buy a 'No MSG' product, read the ingredients carefully, because you are most likely to find that it does contain MSG in it. It's just named something different, such as: "Hydrolyzed corn protein, hydrolyzed vegetable protein, spice, or hydrolyzed (ANYTHING) protein. And it's how those sneaky food manufacturers have been getting away with it up until now.
How can people in hot climates eat such spicy foods? It seems that the closer to the equator you go, the spicier the food gets! Take countries like India, Trinidad and Tobago, Jamaica and Thailand. Not only does the weather get extremely hot, but so does the food! As a tourist, you may wonder why people would do that to themselves. You can see them sniffling and sweating while they eat, and it's 100 degrees out! But the truth is that hot peppers containing substances like capsicum cause the body to sweat, which actually cools you as you eat. And many hot spices will also thin out your blood, lowering your body's core temperature.
What did people do before refrigerators? There are many other ways of preserving food. Many cultures used strong mixtures of spices to preserve meats and grains. The spice mixture we know today as "curry" was used in the past by people to preserve meats, and even to cover up the unsavoury taste and smell of slightly rancid food. Spices such as garlic, cinnamon, mustard, cloves and oregano have such high concentrations of anti-microbial (germ killers) that they have been clinically proven to kill the salmonella bacteria.
The "all natural" claim is not so fresh! Marketing companies are constantly throwing you catchy words in order to convince you that something is good for you, when in fact, it's vaguely true at most. Did you know that the marketing term "all natural" really doesn't mean anything? It certainly doesn't mean that what you're eating is good for you. Here are some things that are "all natural": Arsenic, Opium, Snake Venom, Mercury, Death Cap Mushrooms, Atropine, Tetanus, and Strychnine.
Now that you have learned some juicy morsels of moderately important information, go out there and show your friends how smart you really are!
By: Chef Cristian Feher
www.tampabaychef.com
Nothing is more entertaining at a social gathering than paying close attention while someone divulges previously unknown facts about a certain subject. We've all gathered around in a circle to listen to that certain person tell us what our suit jacket has in common with the space station, and how the shoes you're wearing can help provide energy for a small town in Africa. And although I don't plan on sharing those particular tidbits with you, here are five things about food that you can enlighten your friends with at your next gathering!
Why is beef tenderloin so soft? Any butcher will tell you that the muscles that are most used turn into the toughest cuts of beef. By that same token, the muscles least used in the animal will yield the softest cut. Both, cows and bulls, have tenderloin muscles. The purpose for that muscle in a bull is to mount the cow during mating. However, the cow is female and therefore does not mount anything, so that muscle remains virtually unused by the cow, making it the softest muscle and providing you with delicious, tender steaks!
What does 'No MSG' really mean? By now most of us are aware that a preservative and flavour enhancer called MSG (Mono sodium Glutamate) is not very good for you. And many people try to avoid it by purchasing food products labeled "NO MSG". But did you know that MSG has many different names? MSG can be made many different ways and, chemically speaking, is made from hydrolyzed vegetable protein. So the next time you buy a 'No MSG' product, read the ingredients carefully, because you are most likely to find that it does contain MSG in it. It's just named something different, such as: "Hydrolyzed corn protein, hydrolyzed vegetable protein, spice, or hydrolyzed (ANYTHING) protein. And it's how those sneaky food manufacturers have been getting away with it up until now.
How can people in hot climates eat such spicy foods? It seems that the closer to the equator you go, the spicier the food gets! Take countries like India, Trinidad and Tobago, Jamaica and Thailand. Not only does the weather get extremely hot, but so does the food! As a tourist, you may wonder why people would do that to themselves. You can see them sniffling and sweating while they eat, and it's 100 degrees out! But the truth is that hot peppers containing substances like capsicum cause the body to sweat, which actually cools you as you eat. And many hot spices will also thin out your blood, lowering your body's core temperature.
What did people do before refrigerators? There are many other ways of preserving food. Many cultures used strong mixtures of spices to preserve meats and grains. The spice mixture we know today as "curry" was used in the past by people to preserve meats, and even to cover up the unsavoury taste and smell of slightly rancid food. Spices such as garlic, cinnamon, mustard, cloves and oregano have such high concentrations of anti-microbial (germ killers) that they have been clinically proven to kill the salmonella bacteria.
The "all natural" claim is not so fresh! Marketing companies are constantly throwing you catchy words in order to convince you that something is good for you, when in fact, it's vaguely true at most. Did you know that the marketing term "all natural" really doesn't mean anything? It certainly doesn't mean that what you're eating is good for you. Here are some things that are "all natural": Arsenic, Opium, Snake Venom, Mercury, Death Cap Mushrooms, Atropine, Tetanus, and Strychnine.
Now that you have learned some juicy morsels of moderately important information, go out there and show your friends how smart you really are!
Friday, May 29, 2009
Dijon Crusted Lamb Chops
Dijon Crusted Lamb Chops
By: Chef Cristian
These succulent lamb chops have been such a success for me that I feel almost ashamed to give away their secret - which, really, is just their simplicity. Of all the dishes I have ever made, (and as a chef, I have made MANY) these lamb chops have never failed to satisfy my guests, and I continue to receive rave reviews on them regularly.
You can serve this dish as a beautiful appetizer or a stunning main course. And I have have also served these as hot appetizers at cocktail parties with a spicy Dijon dip. The frenched bone makes them very easy to pick up and eat with your hands!
Yield: 4 Portions
Ingredients:
- 2 Racks of Lamb (Frenched - Meaning that the bones have been scraped of meat and skin and are exposed)
- Red Wine (I use Shiraz for this recipe)
-3 Sprigs of Fresh Rosemary (bruised - meaning that you hit the plant with the back of a knife to bruise them)
- 4 Cloves Fresh Garlic roughly chopped
- 2 Cups Italian Breadcrumbs
- Dijon or Meaux Mustard (also known as whole grain mustard)
- About 1 cup of Olive Oil (you may need more)
- Horseradish (optional)
Method:
As with all of my recipes, the first step is to prepare all of you ingredients and have them ready to go! This could mean mixing, chopping, pouring, cutting, dicing - you get the idea.
Step 1.
Cut the rack of lamb into individual chops and marinade them in the wine, Rosemary and garlic. Add enough wine so that the chops are covered. I like to use plastic bags to marinate instead of bowls because I find that the marinading liquid is in much closer contact with the meat. Marinade anywhere from 1 hour to 4 hours.
Step 2.
In a bowl, combine the breadcrumbs, Dijon mustard and olive oil. If you like, you can add horseradish to this mixture, but this is up to you. Mix thoroughly. This will be your crust, so make sure that it is moist enough so that when you press the mixture into a spoon with the palm of your hand, it sticks together and doesn't easily crumble apart.
Step 3.
Pre-heat the oven to 400 degrees. Lay the individual chops on a baking sheet lined with non-stick aluminum foil. Scoop a heaping spoonful (using a regular soup spoon) of the breadcrumb mixture onto a spoon and compact it by squeezing with the palm of your hand around the spoon. Then transfer the crust from the spoon onto one lamb chop and press it into the lamb with your hand so that the top side of the lamb chop has an oval layer of Dijon crust on it. Repeat this for each lamb chop.
Step 4.
Roast lamb in oven for 15-20 minutes (depending on how well done you like your lamb). Take out of the oven and transfer onto a platter, appetizer dish of main course according to how you will be using this versatile dish!
Enjoy!
Tuesday, April 14, 2009
What do I do with this avocado?
What do I do with this avocado?
by: Chef Cristian
by: Chef Cristian
www.tampabaychef.com
You were walking down the produce isle and spotted a mob of people busily squeezing a case of avocados. So naturally, you got in there and started squeezing some yourself. You noticed that some were rock-hard, and you put them back. Others were way too soft and smelled a little rank. Those went back too. But this one, oh yes! This one! Glorious leathery skin, nice heavy weight, and its semi-soft flesh gave in reluctantly to your gentle squeeze. So you whisked it away and gave it a good home on your kitchen table. Now what?
I could tell you many things about the avocado. I could tell you that the ancient Aztecs called it ahuacatl (testicle). I could tell you that the Jamaicans call it the Alligator Pear due to it's tough reptilian-like skin. I could also tell you that the Berkley Campus of the University of California claims to have the oldest avocado tree dated back to 1879. But I'm sure you're hungry, and that avocado is strutting around your kitchen making you look weak in front of the other food! So let's get down to business.
I'm going to give you four quick ways to enjoy that avocado. And I will also give you a couple of tips that you may find helpful!
To ripen an avocado faster, place it in a paper bag. When an avocado is ripe, place it in the fridge to slow down the ripening process. If you have too many, you can mash them and freeze them, adding one tbsp of lemon juice per avocado so they don't turn brown. A zip lock bag works perfectly for this. Thaw it out in the fridge, or run the bag under warm water if you're in hurry.
Avocado Guacamole:
The ingredients can be minced with a knife, but you can do it faster with a food processor. Mash a couple of avocados in a bowl with a fork, and add some minced parsley, garlic (2 cloves), and half a red pepper (minced). Add salt and pepper to taste and mix a couple of swirls of extra virgin olive oil in there. A squirt of lemon juice keeps it from turning brown. Add minced hot chilies if you like it spicy!
Avocado Toast:
Toast your favourite piece of bread, spread butter on it, spread a generous amount of ripe avocado, and sprinkle some sea salt and fresh ground pepper. This brings back memories of breakfast in Tobago!
Avocado with Mary-Rose Sauce:
Slice some avocado and arrange the slices on a plate along with slices of fresh tomato. Mix one part Mayonnaise, and one part Tomato Ketchup with a squirt of hot sauce. Pour sauce over the avocado and tomato and you're done. You can also reward yourself for being such a good avocado picker by adding freshly boiled Tiger Shrimp!
Avocado Milk Shake:
Yes, that's right. Avocados are used in many countries as part of delicious sweet drinks and desserts. And this one is one of my favourite summer recipes. In a blender, pour 2 cups of milk, 2 large scoops of vanilla ice cream, and 2 large avocados and 3 Tbsp of Cane Sugar. Blend and serve in tall glass. Top with whipped cream and chopped mint (optional) and enjoy! If it's not sweet enough for you, add a couple of tbsp of sugar or condensed milk to taste.
Now, go show that avocado who's the boss! And invite some friends (they might bring you more avocados).
You were walking down the produce isle and spotted a mob of people busily squeezing a case of avocados. So naturally, you got in there and started squeezing some yourself. You noticed that some were rock-hard, and you put them back. Others were way too soft and smelled a little rank. Those went back too. But this one, oh yes! This one! Glorious leathery skin, nice heavy weight, and its semi-soft flesh gave in reluctantly to your gentle squeeze. So you whisked it away and gave it a good home on your kitchen table. Now what?
I could tell you many things about the avocado. I could tell you that the ancient Aztecs called it ahuacatl (testicle). I could tell you that the Jamaicans call it the Alligator Pear due to it's tough reptilian-like skin. I could also tell you that the Berkley Campus of the University of California claims to have the oldest avocado tree dated back to 1879. But I'm sure you're hungry, and that avocado is strutting around your kitchen making you look weak in front of the other food! So let's get down to business.
I'm going to give you four quick ways to enjoy that avocado. And I will also give you a couple of tips that you may find helpful!
To ripen an avocado faster, place it in a paper bag. When an avocado is ripe, place it in the fridge to slow down the ripening process. If you have too many, you can mash them and freeze them, adding one tbsp of lemon juice per avocado so they don't turn brown. A zip lock bag works perfectly for this. Thaw it out in the fridge, or run the bag under warm water if you're in hurry.
Avocado Guacamole:
The ingredients can be minced with a knife, but you can do it faster with a food processor. Mash a couple of avocados in a bowl with a fork, and add some minced parsley, garlic (2 cloves), and half a red pepper (minced). Add salt and pepper to taste and mix a couple of swirls of extra virgin olive oil in there. A squirt of lemon juice keeps it from turning brown. Add minced hot chilies if you like it spicy!
Avocado Toast:
Toast your favourite piece of bread, spread butter on it, spread a generous amount of ripe avocado, and sprinkle some sea salt and fresh ground pepper. This brings back memories of breakfast in Tobago!
Avocado with Mary-Rose Sauce:
Slice some avocado and arrange the slices on a plate along with slices of fresh tomato. Mix one part Mayonnaise, and one part Tomato Ketchup with a squirt of hot sauce. Pour sauce over the avocado and tomato and you're done. You can also reward yourself for being such a good avocado picker by adding freshly boiled Tiger Shrimp!
Avocado Milk Shake:
Yes, that's right. Avocados are used in many countries as part of delicious sweet drinks and desserts. And this one is one of my favourite summer recipes. In a blender, pour 2 cups of milk, 2 large scoops of vanilla ice cream, and 2 large avocados and 3 Tbsp of Cane Sugar. Blend and serve in tall glass. Top with whipped cream and chopped mint (optional) and enjoy! If it's not sweet enough for you, add a couple of tbsp of sugar or condensed milk to taste.
Now, go show that avocado who's the boss! And invite some friends (they might bring you more avocados).
Wednesday, April 8, 2009
Calorie Counting Is Not For Rocket Scientists Anymore!
Calorie Counting is Not for Rocket Scientists Anymore!
By: Chef Cristian
http://www.tampabaychef.com/
The basic tools of losing weight are actually quite simple, as long as you understand the mathematics of weight loss and weight gain. I have written this article to show you how you can use the mathematics of calories to reach and maintain your ideal body weight.
A calorie is a unit of energy. Simply stated, each food will furnish your body with a different amount of energy. We measure this energy in units called Calories. For example, a small apple will have less calories than a big bacon cheeseburger. Your body needs a certain amount of food energy each day to stay healthy. If you feed your body too many calories, it probably gains weight. If you don't feed your body enough calories, your body loses weight. So how many calories do you need each day?
Thanks to Scientists with horn-rimmed glasses and dateless Friday nights, certain formulas were invented a while back. And although they were invented by smart people, these formulas are easy to use. You will use this formula to figure out how many calories your body needs in order to stay the same. This is called the BMR (Basal Metabolic Rate). The BMR is just the amount of calories that your body needs to eat in order to stay the same weight (not gain or lose weight) each day. Once we figure out the BMR we can then plan how many calories you will need to eat in order to lose weight, gain weight or maintain your current body weight. I would like you to keep in mind that one pound of fat is made up of 3500 calories. This will become useful to you in a moment.
Here are both BMR formulas for men and women:
Here is the activity level formula:
Doctors recommend that a safe rate of weight loss is 1 to 2 Lbs of weight per week. They also say that you should not cut out more than 1000 calories from your BMR. Always consult your doctor before beginning a calorie restricted diet. With that being said, let's do a plan for you to lose weight.
We will use the example of a Larry who has a BMR of 2400 calories per day. We know Larry wants to lose 2 Lbs per week. We know that each pound of fat is made up of 3500 calories, so two pounds of fat would be 7000 calories. This means that Larry would have to eat 7000 calories less for the week if he wants to lose 2 Lbs. This can be done by having 1000 less calories each day. So the daily amount of calories that Larry would need would be 1400 calories. If Larry finds that it's too hard to cut out 1000 calories from his diet each day, he can eat more calories BUT he must now exercise more. For example, he could cut only 500 calories per day from his food intake (instead of 1000), and go to the gym and burn the other 500 calories by running on the treadmill. It's actually recommended that you mix diet and exercise together for best results. If you cut too many calories from your diet, your body goes into starvation mode and slows down your metabolism. You do not want your body to do this, so you should balance exercise and diet.
Now that you know how many calories you will need to eat in order to lose weight, how do you calculate the amount of food to eat? Luckily for you, almost every food product comes with nutritional information printed on the package which tells you how many calories per portion the food is worth. For example, a can of tuna might say 240 Calories per Cup. And your bag of rice might say that it's 140 calories per Cup. You will need to start calculating food portions, and although it may get annoying, it will ensure that you reach your weight goals. There are calorie guides you can buy at you local bookstore, and there are a great many resources that can be found on the internet which tell you the caloric values of each food.
Although the formulas are all laid out for you, some of you still may find it too tedious to keep track of how many calories you are eating every day. In this case, I recommend hiring a personal chef that will be able to measure out your food portions to create your ideal calorie diet. I have helped many clients with their weight loss goals by saving them time and providing them with carefully portioned meals. I hope that you have found this article helpful!
By: Chef Cristian
http://www.tampabaychef.com/
The basic tools of losing weight are actually quite simple, as long as you understand the mathematics of weight loss and weight gain. I have written this article to show you how you can use the mathematics of calories to reach and maintain your ideal body weight.
A calorie is a unit of energy. Simply stated, each food will furnish your body with a different amount of energy. We measure this energy in units called Calories. For example, a small apple will have less calories than a big bacon cheeseburger. Your body needs a certain amount of food energy each day to stay healthy. If you feed your body too many calories, it probably gains weight. If you don't feed your body enough calories, your body loses weight. So how many calories do you need each day?
Thanks to Scientists with horn-rimmed glasses and dateless Friday nights, certain formulas were invented a while back. And although they were invented by smart people, these formulas are easy to use. You will use this formula to figure out how many calories your body needs in order to stay the same. This is called the BMR (Basal Metabolic Rate). The BMR is just the amount of calories that your body needs to eat in order to stay the same weight (not gain or lose weight) each day. Once we figure out the BMR we can then plan how many calories you will need to eat in order to lose weight, gain weight or maintain your current body weight. I would like you to keep in mind that one pound of fat is made up of 3500 calories. This will become useful to you in a moment.
Here are both BMR formulas for men and women:
- Women: BMR = 655 + ( 4.35 x weight in pounds ) + ( 4.7 x height in inches ) - ( 4.7 x age in years )
- Men: BMR = 66 + ( 6.23 x weight in pounds ) + ( 12.7 x height in inches ) - ( 6.8 x age in year )
Here is the activity level formula:
-
If you are sedentary (little or no exercise) : Calorie-Calculation = BMR x 1.2 - If you are lightly active (light exercise/sports 1-3 days/week) : Calorie-Calculation = BMR x 1.375
- If you are moderatetely active (moderate exercise/sports 3-5 days/week) : Calorie-Calculation = BMR x 1.55
- If you are very active (hard exercise/sports 6-7 days a week) : Calorie-Calculation = BMR x 1.725
- If you are extra active (very hard exercise/sports & physical job or 2x training) : Calorie-Calculation = BMR x 1.9
Doctors recommend that a safe rate of weight loss is 1 to 2 Lbs of weight per week. They also say that you should not cut out more than 1000 calories from your BMR. Always consult your doctor before beginning a calorie restricted diet. With that being said, let's do a plan for you to lose weight.
We will use the example of a Larry who has a BMR of 2400 calories per day. We know Larry wants to lose 2 Lbs per week. We know that each pound of fat is made up of 3500 calories, so two pounds of fat would be 7000 calories. This means that Larry would have to eat 7000 calories less for the week if he wants to lose 2 Lbs. This can be done by having 1000 less calories each day. So the daily amount of calories that Larry would need would be 1400 calories. If Larry finds that it's too hard to cut out 1000 calories from his diet each day, he can eat more calories BUT he must now exercise more. For example, he could cut only 500 calories per day from his food intake (instead of 1000), and go to the gym and burn the other 500 calories by running on the treadmill. It's actually recommended that you mix diet and exercise together for best results. If you cut too many calories from your diet, your body goes into starvation mode and slows down your metabolism. You do not want your body to do this, so you should balance exercise and diet.
Now that you know how many calories you will need to eat in order to lose weight, how do you calculate the amount of food to eat? Luckily for you, almost every food product comes with nutritional information printed on the package which tells you how many calories per portion the food is worth. For example, a can of tuna might say 240 Calories per Cup. And your bag of rice might say that it's 140 calories per Cup. You will need to start calculating food portions, and although it may get annoying, it will ensure that you reach your weight goals. There are calorie guides you can buy at you local bookstore, and there are a great many resources that can be found on the internet which tell you the caloric values of each food.
Although the formulas are all laid out for you, some of you still may find it too tedious to keep track of how many calories you are eating every day. In this case, I recommend hiring a personal chef that will be able to measure out your food portions to create your ideal calorie diet. I have helped many clients with their weight loss goals by saving them time and providing them with carefully portioned meals. I hope that you have found this article helpful!
Coq au Vin Recipe
Coq au Vin Recipe
By: Chef Cristian
By: Chef Cristian
http://www.tampabaychef.com/
Coq au Vin is a classic French dish that translates simply to "Chicken with Wine". Although it's not for the calorie concious, it's certainly good for your soul! Rich sauce, pearl onions and the unmistakable aroma of herbs and bacon bring this chicken dish together. This is a good opportunity to use some of that left over cooking wine, and to use fresh herbs.
For this recipe you can use either white or dark chicken meat. I prefer dark meat because it's moist and more flavourful than white meat. But if you have picky guests, you can cut up a whole chicken into quarters and serve them white meat.
If I was serving this dish for a dinner party, I would roast some Cornish Game Hens (what the French call "Poussin") and serve this sauce over them for a fabulously French dish! No need to wear your Beret, this dish should Frenchify your evening all by itself!
Ingredients:
- 4 Chicken Leg Quarters (or a whole chicken cut into 4 quarters)
- 2 Cups of Red Wine (or any left over wine you have around your kitchen)
- 2 Cups of Chicken Stock
- 1 Cup of Pearl Onions
- 1/2 Lb of Smoked Bacon
- 2 Bay Leaves
- 1 Sprig of Thyme
- Parsley
- 1 Cup of Small Button Mushrooms
- 2 Cloves of Garlic
- Flour
- Vegetable Oil
- Salt and Pepper
- 1 Tsp of Paprika
Method:
1. The first step in all of my recipes is to prepare all your ingredients. This means, chopping, dicing, peeling, slicing, washing, everything you're going to need. You will prepare the following:
- Make the stock (either from scratch or from bullion) and keep it warm.
- Cut your chicken up into quarters if using a whole chiken and keep the skin on.
- Wash the mushrooms and, if small, keep them whole.
- Chop some parsley for garnish.
- Thaw the pearl onions if you bought them frozen.
- Mince the garlic cloves.
2. For the classic French recipe, you would first blanch (quickly boil) the bacon before slicing it. This takes some of the salty taste away. But I enjoy the full taste of the bacon, so I omit this step. Slice the bacon into thin slices called "Lardons". Add these to the pot and begin to cook them. Do this until some of the fat begins to render out of them, about 7 minutes.
3. Add the chicken to the pot and make sure to fry both sides. Do this for another 5 minutes.
4. Add the pearl onions, bay leaves, thyme, paprika and mushrooms. Add some salt to the chicken. This will help to bring the flavour out. Cook together for another 5-7 minutes.
5. Add the wine, stock and garlic and bring to a simmer. Simmer gently for about 20 minutes or until the chicken is cooked through.
6. Mix a Roux in a small bowl by combining one cup of flour with enough oil to form a paste the same consistency as toothpaste. Mixing this with a fork works well. You will use this mixture to thicken the sauce.
7. Once the chicken is cooked through, remove it from the pot. You will be left with the sauce gently simmering. With a whisk, start adding a bit of roux and mixing it thoroughly until the sauce is thick enough for you liking. Use small amounts of roux at a time so that you don't over-thicken the sauce. Mix the roux into the sauce quickly using a whisk so that you don't get any lumps. Once you have reached your desired thickness, adjust the salt and pepper to taste and add the chicken back to the sauce. Cook for another 10-15 minutes on med low heat.
8. When ready to serve, remove the bay leaves and sprig of thyme from the sauce. Sprinkle with fresh Parsley. You can serve this dish with creamy mashed potato, fragrant rice pilaf or any starchy side that will absorb the sauce. Bon appetit!
Coq au Vin is a classic French dish that translates simply to "Chicken with Wine". Although it's not for the calorie concious, it's certainly good for your soul! Rich sauce, pearl onions and the unmistakable aroma of herbs and bacon bring this chicken dish together. This is a good opportunity to use some of that left over cooking wine, and to use fresh herbs.
For this recipe you can use either white or dark chicken meat. I prefer dark meat because it's moist and more flavourful than white meat. But if you have picky guests, you can cut up a whole chicken into quarters and serve them white meat.
If I was serving this dish for a dinner party, I would roast some Cornish Game Hens (what the French call "Poussin") and serve this sauce over them for a fabulously French dish! No need to wear your Beret, this dish should Frenchify your evening all by itself!
Ingredients:
- 4 Chicken Leg Quarters (or a whole chicken cut into 4 quarters)
- 2 Cups of Red Wine (or any left over wine you have around your kitchen)
- 2 Cups of Chicken Stock
- 1 Cup of Pearl Onions
- 1/2 Lb of Smoked Bacon
- 2 Bay Leaves
- 1 Sprig of Thyme
- Parsley
- 1 Cup of Small Button Mushrooms
- 2 Cloves of Garlic
- Flour
- Vegetable Oil
- Salt and Pepper
- 1 Tsp of Paprika
Method:
1. The first step in all of my recipes is to prepare all your ingredients. This means, chopping, dicing, peeling, slicing, washing, everything you're going to need. You will prepare the following:
- Make the stock (either from scratch or from bullion) and keep it warm.
- Cut your chicken up into quarters if using a whole chiken and keep the skin on.
- Wash the mushrooms and, if small, keep them whole.
- Chop some parsley for garnish.
- Thaw the pearl onions if you bought them frozen.
- Mince the garlic cloves.
2. For the classic French recipe, you would first blanch (quickly boil) the bacon before slicing it. This takes some of the salty taste away. But I enjoy the full taste of the bacon, so I omit this step. Slice the bacon into thin slices called "Lardons". Add these to the pot and begin to cook them. Do this until some of the fat begins to render out of them, about 7 minutes.
3. Add the chicken to the pot and make sure to fry both sides. Do this for another 5 minutes.
4. Add the pearl onions, bay leaves, thyme, paprika and mushrooms. Add some salt to the chicken. This will help to bring the flavour out. Cook together for another 5-7 minutes.
5. Add the wine, stock and garlic and bring to a simmer. Simmer gently for about 20 minutes or until the chicken is cooked through.
6. Mix a Roux in a small bowl by combining one cup of flour with enough oil to form a paste the same consistency as toothpaste. Mixing this with a fork works well. You will use this mixture to thicken the sauce.
7. Once the chicken is cooked through, remove it from the pot. You will be left with the sauce gently simmering. With a whisk, start adding a bit of roux and mixing it thoroughly until the sauce is thick enough for you liking. Use small amounts of roux at a time so that you don't over-thicken the sauce. Mix the roux into the sauce quickly using a whisk so that you don't get any lumps. Once you have reached your desired thickness, adjust the salt and pepper to taste and add the chicken back to the sauce. Cook for another 10-15 minutes on med low heat.
8. When ready to serve, remove the bay leaves and sprig of thyme from the sauce. Sprinkle with fresh Parsley. You can serve this dish with creamy mashed potato, fragrant rice pilaf or any starchy side that will absorb the sauce. Bon appetit!
Braised Lamb Shanks Recipe (using slow cooker)
BRAISED LAMB SHANKS (Using Slow Cooker)
By: Chef Cristian
http://www.tampabaychef.com/
Braising is an excellent method of cooking when working with tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet. This helps to seal the moisture inside the meat. The meat is then placed in a pot with a lid and is cooked with a small amount of liquid for a long time at low heat. This method of cooking results in a juicy, tender dish with rich flavour and moisture.
For this particular recipe I will be using a slow cooker, or “crockpot”. This is an appliance which cooks food at very low temperatures for a very long time.
This recipe is very similar to my Osso Bucco recipe (Braised Beef Shanks) and you can substitue Beef or Veal Shanks for the Lamb and make a tasty Osso Bucco.
I would serve this dish with creamy mashed potatoes if cooking this dish at home. But if I was trying to wow a crowd (I wouldn’t have to try hard with this dish) I would serve it on a bed of Spatzle or Pearled Barley with Herbs, which would absorb much of the rich sauce. As for a wine pairing; Any wine that you enjoy is the perfect wine! However, a bold Red Wine such as Shiraz or Merlot would go quite nicely with this saucy dish.
INGREDIENTS
6 Lamb Shanks
3 to 4 Cups of Beef Stock
3 Tbsp of Tomato Paste
2 to 3 Cups of Red Wine
2 Large Bay Leaves
A pinch of dried Rosemarry, Oregano and Thyme
1 Medium Onion Diced
3 Celery Stalks Sliced
2 Medium Carrots Diced
Vegetable Oil
Flour
Salt and Pepper
INSTRUCTIONS
1. The first step in all of my recipes is to prepare all your ingredients. This means that you mix, chop, cut, dice, and prepare everything you’re going to need! For this recipe you should have ready to go:
- Prepared Beef Stock
- Tomato Paste Ready to go
- Diced Vegetables
2. Add the lamb shanks, beef stock, bay leaves, red wine, and dried herbs to the slow cooker and cover with lid.
3. Turn the slow cooker on low and cook for 7 hours. Once you have placed the lid on the slow cooker and turned it on, do not uncover it. The slow cooker takes a long time to heat up and you could lose much of that heat by uncovering it. Once the lamb is cooked. Take the shanks out of the slow cooker and keep them on the side while you work on the sauce. Keep all the liquid that is in the slow cooker. You are about to make a sauce with it.
4. Bring a sauce pot to medium heat, add a small amount of vegetable oil and start to cook the diced onion, carrot and celery. Cook for about 15 minutes until onion is translucent.
Add the liquid from the slow cooker into the sauce pot. Add the 3 Tbsp of Tomato Paste and mix with a whisk or spoon. Bring to a simmer.
5. While you are waiting for the sauce to simmer, add a cup of flour to a bowl and add vegetable oil to it. Mix it with a fork. Add just enough vegetable oil to the flour so that it creates a paste the consistency of tooth paste. This is called a roux and it will be used to thicken your sauce.
Once the sauce has come to a simmer, turn the heat down low and begin to add the roux with a whisk (make sure to mix thoroughly and quickly). Add a little roux at a time until desired thickness has been reached in the sauce (you don't have to use all the roux). Adjust salt and pepper to taste. Cook sauce at low heat for another 15 minutes. Once the sauce is ready, combine the shanks and the sauce together and enjoy with your favourite side dish such as: Mashed Potato, Pearled Barley or Spatzle.
By: Chef Cristian
http://www.tampabaychef.com/
Braising is an excellent method of cooking when working with tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet. This helps to seal the moisture inside the meat. The meat is then placed in a pot with a lid and is cooked with a small amount of liquid for a long time at low heat. This method of cooking results in a juicy, tender dish with rich flavour and moisture.
For this particular recipe I will be using a slow cooker, or “crockpot”. This is an appliance which cooks food at very low temperatures for a very long time.
This recipe is very similar to my Osso Bucco recipe (Braised Beef Shanks) and you can substitue Beef or Veal Shanks for the Lamb and make a tasty Osso Bucco.
I would serve this dish with creamy mashed potatoes if cooking this dish at home. But if I was trying to wow a crowd (I wouldn’t have to try hard with this dish) I would serve it on a bed of Spatzle or Pearled Barley with Herbs, which would absorb much of the rich sauce. As for a wine pairing; Any wine that you enjoy is the perfect wine! However, a bold Red Wine such as Shiraz or Merlot would go quite nicely with this saucy dish.
INGREDIENTS
6 Lamb Shanks
3 to 4 Cups of Beef Stock
3 Tbsp of Tomato Paste
2 to 3 Cups of Red Wine
2 Large Bay Leaves
A pinch of dried Rosemarry, Oregano and Thyme
1 Medium Onion Diced
3 Celery Stalks Sliced
2 Medium Carrots Diced
Vegetable Oil
Flour
Salt and Pepper
INSTRUCTIONS
1. The first step in all of my recipes is to prepare all your ingredients. This means that you mix, chop, cut, dice, and prepare everything you’re going to need! For this recipe you should have ready to go:
- Prepared Beef Stock
- Tomato Paste Ready to go
- Diced Vegetables
2. Add the lamb shanks, beef stock, bay leaves, red wine, and dried herbs to the slow cooker and cover with lid.
3. Turn the slow cooker on low and cook for 7 hours. Once you have placed the lid on the slow cooker and turned it on, do not uncover it. The slow cooker takes a long time to heat up and you could lose much of that heat by uncovering it. Once the lamb is cooked. Take the shanks out of the slow cooker and keep them on the side while you work on the sauce. Keep all the liquid that is in the slow cooker. You are about to make a sauce with it.
4. Bring a sauce pot to medium heat, add a small amount of vegetable oil and start to cook the diced onion, carrot and celery. Cook for about 15 minutes until onion is translucent.
Add the liquid from the slow cooker into the sauce pot. Add the 3 Tbsp of Tomato Paste and mix with a whisk or spoon. Bring to a simmer.
5. While you are waiting for the sauce to simmer, add a cup of flour to a bowl and add vegetable oil to it. Mix it with a fork. Add just enough vegetable oil to the flour so that it creates a paste the consistency of tooth paste. This is called a roux and it will be used to thicken your sauce.
Once the sauce has come to a simmer, turn the heat down low and begin to add the roux with a whisk (make sure to mix thoroughly and quickly). Add a little roux at a time until desired thickness has been reached in the sauce (you don't have to use all the roux). Adjust salt and pepper to taste. Cook sauce at low heat for another 15 minutes. Once the sauce is ready, combine the shanks and the sauce together and enjoy with your favourite side dish such as: Mashed Potato, Pearled Barley or Spatzle.
Spanish Seafood Paella with Jasmin Rice Recipe
Spanish Seafood Paella with Jasmin Rice
By: Chef Cristian
http://www.tampabaychef.com/
When I find fresh Seafood, the first word that comes to my mind is "Paella!". This dish brings back childhood memories, and after all these years it's still one of those dishes that I find exciting to cook and delicious to eat.
A Paella is a baked (or charcoal simmered) rice dish typical of Spain. The basic Paella would be a white rice simmered in saffron infused stock, sauteed onions and peppers. From this versatile base people started coming up with all sorts of different variations. You can add anything from chicken wings to the classic mixture of seafood to this dish. Maybe that's why after all these years I still find the Paella an exciting dish to prepare. You can always add different ingredients to it.
In this recipe I will be using fresh seafood as the main flavouring ingredients. I will also be using Jasmine rice to add an exotic scent to this dish. I was out of White Rice one day, and decided to use Jasmin Rice instead. To my surprise, it turned out to be a fantastic combination of scents and flavour. I hope you will agree with me!
Make sure that you have a roasting pan with a lid that you can use, both, on the stove and in the oven.
NOTE: When buying Shrimp, you will often see numbers such as 8/12, 16/20, 31/40, etc writen on the package. That means "Shrimp Per Pound". So the smaller the number, the bigger the shrimp. For example, in a package of 8/12 shrimp, it would only take 8 to 12 shrimp to make a pound. Whereas it would take 31 to 40 Shrimp to make up a pound in a bag of smaller Shrimp.
YIELD: 6-8 portions
Ingredients:
2 Cups of Jasmin Rice
4 Cups of Chicken, or Fish Stock (I used Fish Stock)
1 Lb of Tiger Shrimp shelled and deveined (I used size 21-24)
1 Lb of Squid cleaned and cut into rings
.5 Lb of your favourite fish fillet cut into 1 inch cubes (I used Cod Fillets)
(optional) 1 Lb of cleaned Mussels and/or Pasta Clams
.5 Lb of Sea Scallops
1 large Spanish Onion Diced
2 Large Red Bell Peppers Diced
1/2 cup of peas
1 handfull of chopped Parsley
1/3 cup of Manzanilla Olives with Pimentos Chopped
2 Tbsp of Capers
3 cloves of Garlic minced
Very fragrant olive oil (I recommend Greek or Portuguese olive oil)
Salt and Pepper to taste
Instructions:
1. The first step in all of my recipes is to prepare all your ingredients. This means that you mix, chop, cut, dice, and prepare everything you’re going to need! For this recipe you should prepare:
- The fish or chicken stock
- The seafood should be prepared and stored in fridge until ready to cook
- Diced Onions, Olives, Peppers and Minced Garlic
2. Place roasting pan on stovetop (if it's large, you may have to use two burners at the same time) and bring to med high heat. Pre-heat oven to 360 degrees.
3. Add enough olive oil to slightly coat the bottom surface of the pan and add the onions, peppers, garlic, capers, olives and parsley. Sautee the vegetables for 10-15 mins until the onions become translucent. Keep things moving with a wooden spoon to avoid burning the garlic.
4. Add all the seafood and sautee for another 15 minutes until it has released all its liquid. You will see the pan start to fill up with water. These are the juices of the seafood and will be one of the main flavourings of this dish. At this point you can add the pinch of saffron. Notice the color change to a nice yellow or orange.
5. Add the rice followed by the stock and the peas. Adjust the salt and pepper (make sure it's very flavourful). Bring to a simmer. As soon as it starts to simmer, give it one big stir, place the lid on the roasting pan and place it in the oven. Cook for 30-40 mins. Do not open lid during this time.
6. Remove the pan from the oven and open up the lid. Add a couple of swirls of olive oil and stir once. Let the paella rest for 10 minutes before serving.
By: Chef Cristian
http://www.tampabaychef.com/
When I find fresh Seafood, the first word that comes to my mind is "Paella!". This dish brings back childhood memories, and after all these years it's still one of those dishes that I find exciting to cook and delicious to eat.
A Paella is a baked (or charcoal simmered) rice dish typical of Spain. The basic Paella would be a white rice simmered in saffron infused stock, sauteed onions and peppers. From this versatile base people started coming up with all sorts of different variations. You can add anything from chicken wings to the classic mixture of seafood to this dish. Maybe that's why after all these years I still find the Paella an exciting dish to prepare. You can always add different ingredients to it.
In this recipe I will be using fresh seafood as the main flavouring ingredients. I will also be using Jasmine rice to add an exotic scent to this dish. I was out of White Rice one day, and decided to use Jasmin Rice instead. To my surprise, it turned out to be a fantastic combination of scents and flavour. I hope you will agree with me!
Make sure that you have a roasting pan with a lid that you can use, both, on the stove and in the oven.
NOTE: When buying Shrimp, you will often see numbers such as 8/12, 16/20, 31/40, etc writen on the package. That means "Shrimp Per Pound". So the smaller the number, the bigger the shrimp. For example, in a package of 8/12 shrimp, it would only take 8 to 12 shrimp to make a pound. Whereas it would take 31 to 40 Shrimp to make up a pound in a bag of smaller Shrimp.
YIELD: 6-8 portions
Ingredients:
2 Cups of Jasmin Rice
4 Cups of Chicken, or Fish Stock (I used Fish Stock)
1 Lb of Tiger Shrimp shelled and deveined (I used size 21-24)
1 Lb of Squid cleaned and cut into rings
.5 Lb of your favourite fish fillet cut into 1 inch cubes (I used Cod Fillets)
(optional) 1 Lb of cleaned Mussels and/or Pasta Clams
.5 Lb of Sea Scallops
1 large Spanish Onion Diced
2 Large Red Bell Peppers Diced
1/2 cup of peas
1 handfull of chopped Parsley
1/3 cup of Manzanilla Olives with Pimentos Chopped
2 Tbsp of Capers
3 cloves of Garlic minced
Very fragrant olive oil (I recommend Greek or Portuguese olive oil)
Salt and Pepper to taste
Instructions:
1. The first step in all of my recipes is to prepare all your ingredients. This means that you mix, chop, cut, dice, and prepare everything you’re going to need! For this recipe you should prepare:
- The fish or chicken stock
- The seafood should be prepared and stored in fridge until ready to cook
- Diced Onions, Olives, Peppers and Minced Garlic
2. Place roasting pan on stovetop (if it's large, you may have to use two burners at the same time) and bring to med high heat. Pre-heat oven to 360 degrees.
3. Add enough olive oil to slightly coat the bottom surface of the pan and add the onions, peppers, garlic, capers, olives and parsley. Sautee the vegetables for 10-15 mins until the onions become translucent. Keep things moving with a wooden spoon to avoid burning the garlic.
4. Add all the seafood and sautee for another 15 minutes until it has released all its liquid. You will see the pan start to fill up with water. These are the juices of the seafood and will be one of the main flavourings of this dish. At this point you can add the pinch of saffron. Notice the color change to a nice yellow or orange.
5. Add the rice followed by the stock and the peas. Adjust the salt and pepper (make sure it's very flavourful). Bring to a simmer. As soon as it starts to simmer, give it one big stir, place the lid on the roasting pan and place it in the oven. Cook for 30-40 mins. Do not open lid during this time.
6. Remove the pan from the oven and open up the lid. Add a couple of swirls of olive oil and stir once. Let the paella rest for 10 minutes before serving.
Dried Porcini Mushroom and Boursin Cheese Risotto
Dried Porcini and Boursin Risotto
By: Chef Cristian
http://www.tampabaychef.com/
Risotto is like a white canvas. It's a creamy and satisfying base which allows itself to be painted by a chef's immagination. It's not something I like to have too often, but it's certainly a dish I look forward to making. And each time, I like to re-create it, as I would a painting, with a new combination of ingredients. Dried Mushrooms develop an unmistakable earthy flavour which I think is perfect for flavouring a creamy risotto. I will also be adding a creamy, garlicky Boursin cheese just before serving it!
Risotto cookery is not hard - but you do have to follow a few rules. 1) You must use a very starchy rice (Arborio Rice) that will develop that typical creaminess that risotto is renown for. 2) Don't walk away from your risotto. You must be able to stay with it through the cooking process. Those of you with commitment issues might want to try an easier dish! 3) Risotto should be served immediately for best texture. I wouldn't serve a risotto to guests that is older than 15-20 minutes. (although I have found that microwaving the next day with a little water, does bring it back a lot of its creaminess... but don't tell anyone!)
Yields: 3-4 portions
Ingredients:
- 1.5 cups of Arborio Rice
- 4-5 cups of Mushroom or Chicken Stock (it's ok if you make too much)
- 2 Shallots
- 1 Cup of dried Porcini Mushrooms
- 1/2 Cup Minced Pancetta or Bacon (optional)
- 1 Cup of regular White Mushrooms
- 1/3 Cup of fresh Chopped Parsley
- White wine of choice
- 1 little box of Boursin Cheese
- Extra virgin olive oil
- Salt and Pepper to taste
Instructions:
1. The first step in all of my recipes is to prepare all your ingredients. This means, chopping, dicing, peeling, slicing, washing, everything you're going to need. You will prepare the following:
- Make the stock (either from scratch or from bullion) and keep it warm
- Dice Shallots
- Soak the dried mushrooms in a little bowl with water until they get soft (keep the water)
- Slice the pancetta or bacon into thin slivers
- Chop up the white mushrooms into pieces
- Wash and chop the parsley
2. Put a cooking pot on the stove and bring it up to med high heat. Pour in a swirl or two of olive oil. Add the Shallots, and Bacon and sautee until the shallots are translucent and you have rendered most of the fat out of the bacon. About 10-12 mins.
3. Add the white mushrooms and the parsley and sautee for another 5 minutes or until the
mushrooms start to release some of their liquid.
4. Add the Arborio Rice and stir immediately so that it doesn't burn. You can let the rice toast for a minute. After this, add about a 1/2 to full cup of white wine and stir for another minute. Add the Porcini Mushrooms and the brown water that has formed in the bowl (make sure that there is no silt or sand in the bowl. Dried mushrooms will sometimes have sand stuck to them. If this is the case, it's better not to use the liquid in the bowl.)
5. Now comes the technical part - Add stock just enough to slightly cover the rice and bring it to a simmer. For the next 25 minutes you will keep adding stock slowly and stirring the risotto. Always keep just enough stock in the risotto to just barely cover the top layer of rice, don't drown it. You want to keep this at a temperature where the dish is gently simmering (not boiling violently). You will notice that the rice absorbs a lot of stock, so keep adding when you see it getting low on stock, and keep stiring often so that it doesn't stick to the bottom of the pot. At the end of the 25 minutes you want a rice that is soft when you bite through it (some people like it a tiny bit hard in the middle - this is called "al dente"). As soon as you have a creamy and soft rice take it off the heat. At this point, add as much Boursin cheese as you like and stir it in quickly so that it incorporates into the creamy risotto. Adjust salt and pepper to taste. Serve immediately and enjoy!
By: Chef Cristian
http://www.tampabaychef.com/
Risotto is like a white canvas. It's a creamy and satisfying base which allows itself to be painted by a chef's immagination. It's not something I like to have too often, but it's certainly a dish I look forward to making. And each time, I like to re-create it, as I would a painting, with a new combination of ingredients. Dried Mushrooms develop an unmistakable earthy flavour which I think is perfect for flavouring a creamy risotto. I will also be adding a creamy, garlicky Boursin cheese just before serving it!
Risotto cookery is not hard - but you do have to follow a few rules. 1) You must use a very starchy rice (Arborio Rice) that will develop that typical creaminess that risotto is renown for. 2) Don't walk away from your risotto. You must be able to stay with it through the cooking process. Those of you with commitment issues might want to try an easier dish! 3) Risotto should be served immediately for best texture. I wouldn't serve a risotto to guests that is older than 15-20 minutes. (although I have found that microwaving the next day with a little water, does bring it back a lot of its creaminess... but don't tell anyone!)
Yields: 3-4 portions
Ingredients:
- 1.5 cups of Arborio Rice
- 4-5 cups of Mushroom or Chicken Stock (it's ok if you make too much)
- 2 Shallots
- 1 Cup of dried Porcini Mushrooms
- 1/2 Cup Minced Pancetta or Bacon (optional)
- 1 Cup of regular White Mushrooms
- 1/3 Cup of fresh Chopped Parsley
- White wine of choice
- 1 little box of Boursin Cheese
- Extra virgin olive oil
- Salt and Pepper to taste
Instructions:
1. The first step in all of my recipes is to prepare all your ingredients. This means, chopping, dicing, peeling, slicing, washing, everything you're going to need. You will prepare the following:
- Make the stock (either from scratch or from bullion) and keep it warm
- Dice Shallots
- Soak the dried mushrooms in a little bowl with water until they get soft (keep the water)
- Slice the pancetta or bacon into thin slivers
- Chop up the white mushrooms into pieces
- Wash and chop the parsley
2. Put a cooking pot on the stove and bring it up to med high heat. Pour in a swirl or two of olive oil. Add the Shallots, and Bacon and sautee until the shallots are translucent and you have rendered most of the fat out of the bacon. About 10-12 mins.
3. Add the white mushrooms and the parsley and sautee for another 5 minutes or until the
mushrooms start to release some of their liquid.
4. Add the Arborio Rice and stir immediately so that it doesn't burn. You can let the rice toast for a minute. After this, add about a 1/2 to full cup of white wine and stir for another minute. Add the Porcini Mushrooms and the brown water that has formed in the bowl (make sure that there is no silt or sand in the bowl. Dried mushrooms will sometimes have sand stuck to them. If this is the case, it's better not to use the liquid in the bowl.)
5. Now comes the technical part - Add stock just enough to slightly cover the rice and bring it to a simmer. For the next 25 minutes you will keep adding stock slowly and stirring the risotto. Always keep just enough stock in the risotto to just barely cover the top layer of rice, don't drown it. You want to keep this at a temperature where the dish is gently simmering (not boiling violently). You will notice that the rice absorbs a lot of stock, so keep adding when you see it getting low on stock, and keep stiring often so that it doesn't stick to the bottom of the pot. At the end of the 25 minutes you want a rice that is soft when you bite through it (some people like it a tiny bit hard in the middle - this is called "al dente"). As soon as you have a creamy and soft rice take it off the heat. At this point, add as much Boursin cheese as you like and stir it in quickly so that it incorporates into the creamy risotto. Adjust salt and pepper to taste. Serve immediately and enjoy!
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