 |
Cooking
Primer Basics of Soups, Stocks and Sauces |
Pesto
2 cups
basil
leaves
1 cup
olive
oil
1 cup
parmesan
cheese
4 cloves
garlic
1/2 cup
pignoli nuts
1 tsp salt
1 tsp
pepper
Directions:
Make a
paste
with the basil, oil, garlic, salt and pepper.
Blend in
the cheese and nuts to make a course paste.
Let sit,
covered, at room temperature for 30 minutes to allow flavors to blend
Chicken Stock
4 lbs
cut-up
roasting or frying chicken
1 lb.
carrots
1 lb.
celery
1 lb.
onions
few sprigs
parsley
bay leaf
peppercorns
Wash
the
chicken pieces.
Fill a 12-
quart stock pot with 8 cups water.
Cut
vegetables
into uniform size, about 1 inch pieces.
Put
chicken
pieces in stock pot with the water, and bring to a boil.
Immediately
reduce to a simmer.
Cook for
one hour, and skim off any scum that rises to the top.
Add
vegetables
and cook one and one-half hours.
Season
with
salt and pepper.
Note: Do
not let stock boil or the fat will emulsify and not separate.
Chocolate Mathematics
1 oz of
unsweetened
chocolate=3 Tbs. of cocoa and 1 Tbs. of butter
1/2 cup
of sweetened chocolate= 1/2 cup of cocoa-1 Tbs., 1/2 cup of sugar plus
1 tbs, and 3 Tbs of butter
1 cup of
chocolate chips = 6 oz..
Seeding
and
Peeling Tomatoes:
The
absolutelly
easiest way to seed tomatoes is to cut in half along the "equator" and
squeeze over a bowl.
The
easiest
way to peel is to cut an x in the bottom, drop into boiling water for 1
minutes, drop into an ice bath for 1 minute, and the peel should come
loose.
Substitute for
Self Rising Flour:
Put 1 1/2 tsp baking powder and 1/2 tsp. salt in a cup. Add flour to
the top of the cup and level off with a knife.
Thanksgiving
Help Lines
Plan in
Advance!!!!
U.S.D.A.
Thanksgiving HotLine-800-535-4555
Land
O'Lakes
Holiday Bakeline-800-782-9606
Butterball
Turkey Help-800-288-8372
Nestle
Toll
House Baking-800-637-8537
Fleishmann's
Yeast Bakers' Line-800-777-4959
Betty
Crocker
Helps-888-275-2388
www.thanksgivingtips.com
Poached
Eggs
Start with
very fresh eggs and 1 quart of simmering water. Add 2 Tbs of salt.
Crack eggs
into the simmering water. Cook uncovered 5 minutes, covered 3 minutes.
Drain and
serve.
Help Lines for
Practically Every Cooking Question
http://cesanluisobispo.ucdavis.edu/nutrition
http://www.baking911.com/howto_recipes_doubletriplecut.htm
www.foodsubs.com
Perfect Hard Boiled Eggs
Place desired number of eggs (up to 10) in cold water to cover. Add a
tsp. of salt. Bring water to boil. Cover pot, turn off heat, and wait
11 minutes. Remove eggs, run under cold water, and peel when cool
enough to handle.
Brenda and Julie's Recommended Restaurants
(apartial list of our favorites for now)
For Breakfast
Del Monte on
For Brunch
Vista Grande at Cal Poly, Hoppe's, Matthews at Airport in Paso Robles
For
Lunch:
Taco Temple, Dawn's, Rosa's Village Cafe
on Wednesday, Steampers, Alphy's Broiler in AG, Fin's, Firestone
Grill-Fries, Hofbrau-French Dip, Franks, Toshi, Tiki Hut,
Bayside Café in
Jaffa Café in SLO (quick & very good), Old Port Inn in
For Dinner:
Window on the
Water in
Best kept secrets:
Vista Grande
Sunday brunch @
Special category:
The Cakery on
Foothill in SLO
Costco’s meat & poultry
Culinary Spirits on Price in
Trader Joe’s cheese selection
Patrick’s Side Street Café in Los Olivos
Moonstone Beach Bar
& Grill in
Worth the drive" Mortinson's Bakery in Solvang, Flur Seasons Biltmore
in Santa Barbaraa, Brophy Bros/ in Santa Barbara, in Carmel: Casanova,
Tarpy's Roadhouse, Andre's
Too new to call but good so far:
The
The Range in Santa Margarita
Pappillon’s in
Whole Foods (someday)
Dean and DeLuca, Zabar's, Great Chinese
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