<<<<< 10 Food Facts - Day 1 >>>>>

Over the next 10 "blog" days

I will cover a fun food fact

that will make you think ...

I didn't know that.

- Day 1 -

~ Chef ~

~ Bunuelos ~

Are a crunchy, sweet Mexican dessert.

Ingredients:
1 1/2 cup flour
1/2 cup masa harina *

* Masa harina is the traditional flour used to make tortillas, tamales and other Mexican dishes. This can usually be found at any Mexican food market.

1/4 cup milk
3 tablespoons sugar
1/4 cup oil or butter
1 egg
1 teaspoon baking powder
3 tablespoons sugar (for topping)
1 teaspoon cinnamon (for topping)
1 cup of oil (for frying)
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Directions:
For the topping, combine sugar and cinnamon in a shallow dish and set aside. Sift together the flour and baking powder. Separately, cream the sugar and oil (or butter) until smooth. Add in the egg, milk and the masa harina. Gradually add in the flour until a dough forms. Roll the dough into meatball sized balls, about 1 1/2 inches in diameter. You can leave them round, or flatten them into cakes. Heat the oil until at least 375F degrees. Fry the dough balls or cakes 6-7 minutes or until golden brown. Remove and allow to drain. Using tongs, place each into the sugar mixture and shake until well coated, turning over if necessary. You may also make a syrupy glaze and cover if so desired. Serve warm.

That concludes my Doughnut Series.

As always ... Enjoy!

~ Chef ~

~~~ Churros ~~~

Churros, sometime referred to as a Spanish doughnut, originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.

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Couple of TIPS before you get started ... just like in frying raised and cake doughnuts make sure your oil is 375F degrees. Otherwise, you may end up with soggy churros (yuck). Also, get yourself one of those frosting decorator tools (pictured here). They will make your churros look professional. (This recipe makes about 2 dozen, 4 inch churros.)

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Ingredients:
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on how much you like

Directions:
* Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch cast iron frying pan to 375 degrees F. * In a separate FLAT dish (a dinner plate will work just fine) mix the 1/4 cup sugar and cinnamon then set aside. * In a 3 qt. sauce pan add the water, brown sugar, salt and butter - heat to a good boil. * Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. * In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. * Stir until well blended and all the egg is completely mixed in. * Now fill your decorating tool with the churro recipe dough and attach the largest star tip attachment it has. * Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way. * Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. Use a straight edged knife to cut the end. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. * Remove the churros with the slotted spoon and place them on a cooling rack or a paper towel covered plate if you wish to absorb some of the excess grease. * While still warm, roll each churro into the dish with the sugar and cinnamon until coated or prepare you a very good chocolate dip.

Monday we will discuss Bunuelos until then ENJOY!

~ Chef ~

~ Cake Doughnuts ~

Ingredients:
1 cup sugar
2 eggs, beaten
3 Tablespoons lard (or butter) at room temperature
4 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 quart vegetable oil for frying
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Glaze:
1/4 cup boiling water
1 cup powdered sugar
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Directions:
Step 1: In a medium bowl, slightly beat 2 eggs.
Step 2: Add sugar to eggs and beat until incorporated.
Step 3: Add lard (or butter) and beat until smooth.
Step 4: Add milk and mix well.
Step 5: Add flour, baking powder and salt. Mix well.
Step 6: Cover and chill dough until stiff enough to roll out.
Step 7: Roll out dough on floured surface to 1/3" thick. Let rise 5-10 minutes.
Step 8: Cut doughnuts as desired.
Step 9: In cast iron skillet heat the oil to 375F degrees.
Step 10: When oil is at the correct temperature gently place the doughnuts into the skillet. You will need to fry them for 30-50 seconds per side.
Step 11: Place on cooling rack.
Step 13: While still hot glaze if so desired or roll in sugar.

Tomorrow ... Churros!

~ Chef ~

~ Doughnuts from Scratch ~

I know I have talked about this subject before but hey doughnuts are worth talking about again and again. This time we are talking about making doughnuts at home. Of course all of you know if the leavening comes from yeast they are "regular or raised doughnuts" and if the leavening comes from baking powder they are "cake doughnuts". Make sure which ever you decide to make that you chill the dough before frying or the dough will absorb too much oil as it cooks.

Variety!!!
* Yeast dough is used if you are wishing to make filled doughnuts.
* Crullers for dunking into hot tea or coffee are made with cake doughnut dough.
* French doughnuts are made with puff pastry dough.
* Bunuelos and Churros are both Mexican fried pastries.

Now roll up your sleeves as I never said this would be easy. And you can NOT rush perfection! Today we will cover raised doughnuts:

Ingredients:
- 3/4 cup whole milk
- 2 teaspoons fresh yeast or 2 1/2 teaspoons active dry yeast
- 3 cups plus 2 tablespoons unbleached pastry flour -OR- 2 cups plus 2 tablespoons unbleached all-purpose flour and 1 cup cake flour (not self rising)
- 6 extra-large egg yolks
- 1/2 cup sugar
- 3/4 teaspoon kosher or table salt
- 1 stick (4 ounces) unsalted butter
- 1 vanilla bean (optional)
- 1 tablespoon pure vanilla extract
- 6 cups vegetable shortening for frying

Directions:
1. In a small saucepan over medium heat, heat the milk until warm to the touch. Transfer to the bowl of a mixer fitted with a dough hook and add the yeast. Let yeast soften 1 to 2 minutes, then stir to combine. Add 2 3/4 cups flour, without stirring. Cover bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, 30 to 40 minutes.
2. In a large mixing bowl, whisk together the egg yolks, sugar and salt. Whisk in 1/4 cup flour and set aside.
3. In a small saucepan, over medium heat, melt the butter. Split vanilla bean lengthwise and scrape out the pulp and seeds into the butter. Swirl pan as butter heats and cook 3 to 5 minutes, until bubbles subside and liquid is dark brown. Remove vanilla bean pods.
4. Whisk butter into the egg mixture. Stir in the vanilla. Add to the yeast mixture. Return to mixer and mix on low for 1 minute. Add remaining 2 tablespoons of flour and mix till combined. Turn mixer up to medium-high for 1 more minute. Dough should be very sticky.
5. Sift a light coating of flour onto a work surface. Scrape dough onto it, and gather into a ball. Clean mixing bowl, and lightly coat with oil. Add dough, cover and allow to rise 1 1/2 to 2 hours, until doubled.
--- I told you this was NOT going to be easy! ---

6. Turn dough out onto lightly floured surface, tuck edges to deflate and return to oiled bowl. Cover and allow dough to rise until doubled, about 30 minutes.
7. In a deep, heavy pan (cast iron skillet works great), heat shortening to 375 degrees. At all times the oil should stay between 375 and 385 degrees. If the oil is too hot the doughnuts will brown too rapidly and have a gooey/raw center. If the oil is too cool the doughnuts will absorb too much oil and taste greasy.
8. Now turn the dough onto a lightly floured surface and gently pat into a rectangle about 1/2-inch thick, flouring surface of dough as necessary. Dip a 2-1/2 inch doughnut cutter in the flour, and cutting as close as possible, cut out the doughnuts. Let doughnuts and holes rest 15 minutes. Gather scraps of dough together, gently roll or pat to 1/2-inch thickness and cut out remaining doughnuts.

9. Add doughnuts to pan of oil, a few at a time. When they rise to the surface, turn them over. Adjust heat to keep oil at 375 degrees F. Fry until browned, about 30 to 50 seconds, then flip once more and brown other side. Drain on paper towels. Fry remaining doughnuts. Fry holes separately; as they will take less time. Cool, then sift powdered sugar over doughnuts or dip them in coatings of your choice.

Tomorrow ... we will talk cake doughnuts.

~ Chef ~

~ Cheesy Potato Soup ~

Today feels like a Potato Soup kind of day to me ...

what about you?

Ingredients:
7 cups of potatoes, peeled and cubed
1 cup of potatoes, peeled and shredded
1 large onion, diced
4 cups of chopped celery
2 teaspoons of salt
4-6 cups of chicken broth
1 quart (4 cups) of half-n-half
6 tablespoons of butter
1 cup of freshly grated sharp Cheddar cheese
1/2 cup of freshly grated Parmesan cheese
4 tablespoons of chopped fresh parsley

Directions: Place cubed potatoes (only), onions, celery and salt in a large pot. Cover potatoes with broth and simmer until tender. This will take about 30 minutes to 1 hour depending on how tender you like your onions and celery. Now place the shredded potatoes in a separate pot (covered with water) and boil until tender. Once tender put them in a blender or food processor and puree until smooth. Slowly add the pureed potatoes to your first pot. Now add the half-n-half, butter, parsley and both cheeses. Stir and simmer until piping hot, but do not boil. Top with cooked bacon pieces and shredded cheddar cheese.

Comfort food? Oh yeah!

~ Chef ~

~ Chocolate Crème Brûlée ~

Make sure you only mix the ingredients enough to combine them well. If ingredients are over-mixed too much foam will develop on the surface. The method below of incorporating the egg yolks is designed to eliminate excessive foam.

_______________________________________________

Ingredients:
* 1 ½ cups of Heavy Cream
* ½ cup of Milk
* ¼ cup of Dark Cocoa Powder
* 3 ounces of Bittersweet Chocolate (60%)

(cut the chocolate into small pieces)
* 4 Egg Yolks
* ½ cup (packed) of Brown Sugar
* 2 teaspoons of Vanilla Extract
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Also, use either coffee liquor or instant coffee granules:

* 3 Tablespoons of Coffee Liquor -or-

* 1 Tablespoon of Instant Coffee
_______________________________________________

In a saucepan bring the cream and milk to a boil. Remove from heat and whisk in the cocoa powder. Now slowly add the chocolate pieces and whisk the mixture until smooth.

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In a separate bowl whisk the yolks until smooth. Add about a half cup of the cream/chocolate mixture and combine well. Now add the brown sugar, vanilla extract, coffee liquor and remaining cream/chocolate mixture. If the mixture shows excess foam on the surface, let it sit for 15-30 minutes.

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Place 4-6 ramekins on a cookie sheet and fill 2/3 full with the crème brûlée mixture. Now pour boiling water half way up the sides of the ramekins. Carefully place the cookie sheet into the preheated 325F oven and cook until the center of the brûlée no longer trembles, about 70 minutes.

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Let cool for several hours or overnight. Sprinkle lightly with sugar and caramelize the surface with a blow torch.

(photo courtesy of Chef Eddy Van Damme)

Enjoy!

~ Chef ~