The Best Pan Seared Steak Recipe | Myth Busting

The Best Pan Seared Steak Recipe | Myth Busting

How To Cook The Perfect Pan Seared Steak There are some key steps to searing the perfect steak in a pan, and the most important steps involve searing and turning myths. I’m going to  make post short and sweet so you can get on with your cooking. I’ve done a lot of experimenting in the area of cooking steaks. I’ve tried the Ruth’s Chris method of finishing off in a VERY hot oven. I’ve tried dry aging, hot searing, and many other techniques. The method I’m listing below is the best, and easiest. It produces a delicious, evenly-cooked steak. Forget The Myths You Have Heard About Cooking Steak Start with a good, thick, well-marbled steak that is chilled. Season it well with a generous amount of sea salt. Dry the steak well. Sear it in hot oil or butter, in cast iron. I prefer searing it in butter. Flip often. Yes, that’s right, forget what you’ve heard about only turning once. Add butter and aromatics. Keep flipping and basting. Rest. Carve. DIG IN! Myth Busting Let steak warm to room temperature. This actually has no effect on the finished center temperature. It makes no difference. The key is to start with a dry steak. Sear over high heat first to lock in juices. Not true! Actually, the opposite occurs. Steak that is cooked gently first and finished with a sear will not only develop a deeper, darker crust, but it also cooks more evenly from center to edge. Only flip steak once! False. Multiple flipping will not only get your steak to cook up to 30% faster, but will...
Mini German Blueberry Pancake Recipe

Mini German Blueberry Pancake Recipe

  Mini German pancakes are super easy and delicious. It helps if you have a yard full of French Maran Chickens, as they produce the most delicious eggs. Ingredients 6 eggs 1 cup flour 1 cup milk 1/2 tsp. salt 1 tsp. vanilla 1/4 cup butter melted BLUEBERRY SAUCE/SYRUP (see below) 1 cup water 1/2 cup sugar 3/4 tsp. lemon juice 1 tsp. vanilla 2 1/2 Tbsp. cornstarch 1 cup blueberries Instructions Preheat oven to 400 degrees F. Blend together eggs, flour, milk, salt vanilla and butter until smooth. The easiest way is to use blender. Pour patter into greased muffin tins until each muffin slot is filled about 1/2 way full. Bake for 15-18 minutes until done and puffed up. TO MAKE BLUEBERRY SUACE/SYRUP: Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it thickens up. Stir in blueberries and simmer for about 10 minutes. Fill each mini German pancake with blueberry sauce. You can substitute with peaches, cherries, blackberry, or whatever fruit you prefer....
Authentic Indian Chai Tea Recipe | Masala Chai

Authentic Indian Chai Tea Recipe | Masala Chai

The Best Authentic Indian Chai Tea Recipe Have you ever had authentic Indian Chai? I’m not talking the kind you get at Starbucks, or in a tea bag at Whole Foods. I’m talking authentic Chai made with freshly ground Masala. Masala is the spice mix. Masala mixes vary, and can be tweaked to suit your own taste. I prefer a warm, peppery mix.  Once you adjust the spices to your own personal taste, increase the quantities and store in air-tight glass container. Masala Recipe Cardamom Seeds- 3 tbsp Dry Ginger Powder – 5 tbsp (omit if you have access to fresh ginger root) Whole Black Pepper – 4 tbsp Clove Powder – 1/2 tsp Cinnamon Powder- 1 tsp Nutmeg – 3/4 tsp Allspice – 1/2 tsp Saffron – 1 small piece Try to use whole spices and grind them yourself. Grind in an electric grinder. I use one grinder especially for spices. After grinding, stir the spices and mix well. This is your masala (spice) mix. Store in airtight container. Chai Recipe Add masala mix to pan according to taste. I usually add about 1/2 tsp. per mug. Turn on heat just long enough to unlock aroma. Be careful as you do not want to scorch the spices. Just heat until fragrant. Then, go to next step. Traditional chai is made with equal parts milk and water ( I use about 70% water, and 30% milk) add sugar or honey to taste.  Add water/milk mix to pan. I use a mug to measure.  Add 1 tbsp sweetened condensed milk (optional). Then, heat mixture. When the mixture comes to a boil,...
Huitlacoche Recipe | AKA Corn Smut,  A Delectible Delicacy

Huitlacoche Recipe | AKA Corn Smut, A Delectible Delicacy

Apparently this alien corn we picked from the garden is a foodie delicacy. Who knew? So, being the foodie I am, I had to try it. I was relieved to discover that our sweet heirloom corn crop was not a GMO experiment gone bad. Just a case of common corn smut. So what does a foodie who stumbles onto a delicacy such as this do with it? Eat it, of course. I’m not gonna lie, it wasn’t close to the greatest vegetable I ever tasted, but it wasn’t bad. It had a nutty taste, unlike anything I ever tasted. The most similar thing I can think of to describe the taste are fiddleheads. What fascinated me is how nutritious huitlacoche (let’s face it, corn smut just sounds nasty) is. It’s packed with minerals and is able to produce nutrients that do not exist in corn.  Learn More   Huitlacoche Recipe 3 tablespoons oil 2 tablespoons finely chopped white onion 2 small garlic cloves, peeled and finely chopped 4 chiles polbanos, or any peppers you like. I used jalapenos since I didn’t have poblanos 1 ½ pounds (about 6 cups) huitlacoche (I used a mixture of fresh corn and huitlacoche) sea salt to taste Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent – about 3 minutes. Add the chile strips and fry for 1 minute more. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft...
Honey Sweetened Peach Kefir Recipe | How To Make Kefir

Honey Sweetened Peach Kefir Recipe | How To Make Kefir

Homemade kefir tastes nothing like the store bought kefir. It’s like night and day. So, go out and milk your cow, then…just kidding. Just follow the simple directions below, and you will have a quart or more of delicious peach kefir. Directions Use 5g of kefir starter per litre or quart of milk. I prefer Yogourmet kefir starter. 1. Heat milk to 180°F or bring just to the boiling point. Cool room temperature. You can cool the milk quicker by carefully placing the pot in a sink filled ice water. The heating and     cooling is a very important step 2. Dissolve 5g of culture in a small amount of the cooled milk in a cup. Pour back into the inoculated milk and mix well. 3. Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms. (Approximately 24 hours) 4. Refrigerate about 8 hours to stop the process. 5. Blend in blender with fresh peaches and raw honey to taste. I used about a cup of peaches and several tablespoons of local, raw honey. Stir to liquefy and enjoy. Always store kefir in the refrigerator. The photo shows plain kefir, peach kefir, farmer’s cheese, and butter, all courtesy of Belle the wonder cow. We love...
Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Ingredients Cake ½ cup dark brown sugar 1 ¼ cups self-raising flour ½ cup whole milk 1 large egg 1 teaspoon vanilla extract 3 tablespoons unsalted butter (melted) 1 ½ cups chopped dates Sauce 1 cup dark brown sugar approx. 2 tablespoons unsalted butter (in little blobs) 2 cups boiling water Method Preheat the oven to 375ºF and butter a 6 cups capacity pudding dish. Combine ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates, then scrape into prepared dish. It will rise as it cooks. Sprinkle top with 1 cup of dark muscovado sugar, and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, or my favorite, fresh whipped cream. Have you tried it, yet?...

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