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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Wednesday, June 1, 2016


The cooking of eggs includes a variety of preparation techniques: boiled, fried, scrambled, omelets, soufflés, poached, baked and used as a batter and in cakes and pastries. Eggs also come in several different varieties: hen, chicken, duck, quail, goose, turkey and ostrich. There are several different other types of eggs eaten around the world, in fact just about all eggs are eaten including wild, farm raised and reptile eggs.
Hen eggs are most commonly found in the West and come in a range of colors from white to light brown, dark brown or speckled dark tan. Hen eggs are great for baking and young children dishes.
Quail eggs are only about ¹/₃ the size of an hen egg and are the smallest of the commercial eggs found in stores and on farms today. Quail eggs have a delicate, light flavor with a creamy texture and dark speckled, pale shells. Often used as an attractive garnish, quail eggs can also be boiled an served on a half shell.
Duck eggs

Wednesday, April 27, 2016

Different Types of Stock

A stock is a very flavorsome liquid made by simmering animal carcass and/or vegetables in water and aromatics until their flavor is extracted. Usually used as a base for soups, sauces, braising liquids and several other culinary preparations.
There are several different types of stock, here are a few of them I use.
*Simple stock- combine flavoring ingredients with water and simmer for a specific amount of time (cooking times may very according to the type of stock your making). Chicken stock, vegetable stock and fish stock are examples of simple stocks. They are normally used to prepare soups, grains and vegetables. Skim often.
*White stock- a neutral flavored stock made by blanching the bones in water before marrying them with water, vegetables and herbs. The most common whites stocks are made from beef or veal. White stocks are great for adding body to certain dishes without changing the flavor much.
*Seafood stock- made from shrimp and lobster shells, some fish heads or bones. The remainder of the ingredients may include different types of vegetables, herbs and cold water.
*Brown stock- cook on stove top or roast bones and vegetables until deep in color before adding cold water and aromatics. For more flavor and color you may add tomato paste to the bones before roasting and/or you may add a oignon brûlé (burnt onion) for additional flavor and color.
*Fumet- a white stock typically made of lean, white flat fish bones, such as flounder or sole. Cooked gently with vegetable aromatics typically a white mirepoix (onions, celery, parsnips, leeks and mushrooms). For added flavor you may also add a small amount of white wine after the vegetables have been cooked. Cover the pot in order to capture as much flavor as possible, creating a liquid that is not normally as clear as other stocks.

Thursday, April 7, 2016

Stock Preparation

Gathering and making sure you have the right equipment and ingredients (mise en place) is very important when making a good stock. The size and shape of the pot used to cook the stock plays a major role in assuring that your stock is rich in flavor, full-bodied and have a great color. The stockpot used should hold all of the ingredients and the liquids and still have at least 3 inches of space left over at the top of the pot. Stockpots are always taller than they are wide because the shape helps to create a good stock. The smaller suface area helps to better extract the flavors from the ingredients and it encourages convection by bringing all of the impurities to the top of the stock to be skimmed away more easily.
The best selection of the ingredients determines if you are going to have rich flavorful, full-bodied stock or not. There is nothing like having a delicious stock to flavor soups, stews and sauces.

Friday, April 1, 2016


A thickening agent for soups and sauces including a mixture of egg yolks and cream, beurre manie and slurries. If tempered correctly, it should give the dish more body and a smooth tight texture.
Basic ratio: 3 parts cream and 1 part egg yolk.

Sunday, March 27, 2016

Roasted Red Peppers

4 Red Bell Peppers
⅔ C Extra Virgin Olive Oil
5 Whole Garlic Cloves
5 Sprigs fresh Thyme
1 Tbsp Salt
1 Tbsp fresh Cracked Black Pepper
Preheat oven to 375°F. In a medium-sized, deep baking pan with a lip, add all ingredients, making sure to completely coat the bell peppers in oil. Place in oven and roast for 30 to 45 minutes, ¼ turning every 10 minutes. Remove pan from oven and immediately cover pan tightly with foi aluminum foil. Set aside until peppers are cool enough to handle.
Once peppers are cooled, remove from pan and place peppers in a bowl. Remove stems, seeds and outer skin from the peppers and discard. Place peppers in a tightly sealed container along with any oil in the bottom of the bowl. Store in refrigerator for up to 2 weeks.
** to make a pepper medley, use a variety of peppers, red, yellow, green, orange * *

Saturday, March 26, 2016

Cheese and Spinach Enchilada

2 oz Butter
2 Garlic Cloves (chopped)
4 C Spinach (chiffonade)
2 oz White Wine
1 tsp Salt
½ tsp Black Pepper
6 Soft Flour Tortillas Shells
20 oz Enchilada Sauce (previous recipe)
10 oz Mozzarella Cheese (shredded)
10 oz Cheddar Cheese (shredded)
Preheat oven to 350°F. In a medium-sized sauté pan, over medium-high heat, melt butter and add garlic. Sauté for 30 to 45 second then add spinach and sauté. Deglaze with white wine and add salt and pepper. Sauté for about 10 to 15 seconds, just enough to coat the spinach with the wine and garlic mixture. Strain immediately and set aside. Warm tortilla shells in the oven for about 1 minute. Remove shells and mix both cheeses together in a separate bowl. Spread about 1 oz of the mixed cheeses on each tortilla shell. Cover cheese with about 1½ oz of enchilada sauce. Spread spinach over sauce and roll the tortilla shells. Arrange enchiladas in a large baking dish and pour remaining sauce evenly over enchiladas. Top with cheese.
Bake enchiladas in preheated oven for about 15 to 20 minutes, or until cheese has melted nicely over the enchiladas.
Remove from oven and serve.

Friday, March 25, 2016

Enchilada Sauce

1# Ground Beef
1 Red Bell Pepper (medium dice)
1 Yellow Bell Pepper (medium dice)
1 medium Yellow Onion (medium dice)
1 Jalapeño Pepper (small dice)
4 Garlic Cloves (chopped)
3 oz White Wine
1 C Water
1 gl Tomato Sauce (previous recipe)
⅔ C Cumin Powder
⅔ C Chili Powder
¼ C Paprika
⅛ C Garlic Powder
⅛ C Onion Powder
2 Tbsp Salt
1 Tbsp Black Pepper
¼ C Fresh Basil (chopped)
¼ C Green Onions (chopped)
Brown ground beef in a medium-sized stockpot, over medium-high heat. Once beef has browned, add bell peppers, jalapeño and garlic. Sauté about 4 to 5 minutes, when onions has started to become translucent, reglaze with white wine and add water. Add tomato sauce and reduce heat to a simmer. Add cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to simmer for about 20 to 25 minutes. Add basil and green onions and simmer for another 3 to 5 minutes, stirring to incorporate ingredients.
Sauce is ready for use or refrigerated for up to 4 days.

Thursday, March 24, 2016

Clarified Butter

Made by heating whole butter to render the milk fat from the butter to separate the milk solids and water from the butter fat. Be sure to use unsalted butter.
Heat 1# of unsalted butter over low heat until butter fat becomes very clear. Skim the top and strain through cheesecloth until pure.
1# Butter = 12 to 13 oz Clarified Butter

Wednesday, March 23, 2016

Crab Cakes

½# Jumbo Lump Crabmeat (shells removed)
2 Whole Crabs (cooked and cleaned)
1 oz Red Onions (small dice)
4 Green Onions (finely chopped, discard stems)
¼ C Green Bell Peppers (small dice)
¼ C Yellow Bell Peppers (small dice)
¼ C Red Bell Peppers (small dice)
½ C Mayonnaise
1 Egg
2 tsp Salt
1 tsp Black Pepper
½ C Bread Crumbs
4 Eggs
½ gl Buttermilk
1 C A-P Flour
1½ C Panko Bread Crumbs
Preheat deep fryer oil to 350°F. In a large mixing bowl combine crabmeat, red onions, green onions, all 3 bell peppers, mayonnaise, 1 egg, salt, pepper and bread crumbs, mix well. Portion mixture into 2 oz hockey puck shapes. In another mixing bowl combine the rest of the eggs and buttermilk. Lightly season A-P Flour with salt and pepper and dust crab cakes with flour mixture. Completely submerge crab cakes in buttermilk and then roll them in the Panko bread crumbs. Carefully place crab cakes in the deep fryer basket, fry for 2 to 3 minutes until they become a beautiful golden brown color. Cover a baking pan with paper towels and place crab cakes on the paper towels to soak up the fryer oil.
Let crab cakes rest for about 5 to 7 minutes or until they are cool enough to eat, before serving. Serve with a side of remoulade sauce (my choice) or any sauce you would like for dipping.
** Great appetizer for personal home parties and weddings or any type of party in between. **

Sunday, March 13, 2016


A garlic mayonnaise often based on olive oils and egg yolks.

Basic Aïoli Recipe

2 Garlic Cloves
1 tsp Dijon Mustard
1 Egg
1 cup Olive Oil
2 tsp Lemon Juice
¹/₂ tsp Salt
TT Ground White Pepper

In a food processor, combine garlic cloves, Dijon mustard and egg, process until mixed for about 10 seconds. With food  processor still running, slowly add olive and lemon juice until smooth and creamy. Add salt and pepper, season to taste. Let sit for about 30 minutes and refrigerate immediately.