We Provice Recipes

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Wednesday, May 21, 2014

A Jammy Weekend Recipes for Strawberry Balsamic Fig Vanilla Black Pepper Jam

A little cafe surrounded by a kitchen garden - windows with fluttering lace curtains - a big oven on one side - cinnamon, yeast, vanilla scents in the air - sounds of happy chatter - the aroma of fresh coffee brewing - people waiting in anticipation of a simple good time - a cup of good coffee or choice of tea with a scone or a muffin topped with some homemade jam - A girl can day dream right?

On Thursday, I ordered more fruit than I usually do for a week, especially strawberry and figs, with the intention of making jam. Im not much of a jam sandwich person. Give me a Mumbai style coriander-mint chutney and cucumber sandwich any day. But when you have a little boy at home wholl say Im hungry at the most unpredictable times of the day, it is good to have a loaf of bread and some spreads handy to make a snack in 2 minutes. He likes my Chocolate coconut Peanut Butter - well, I like it a lot myself and each batch gets over in a matter of 2-3 days. So I decided to make some jams anyway. What better way to preserve the goodness of seasonal fresh fruit for a couple more months?

Theres a lot more Id like to write about on jamming but the weekend chores beckon and I promised a few people that Ill be sharing the recipe on my blog before the end of the weekend, so here are the recipes for the two jams.

If you always wondered what the difference was between jelly, jam and preserve, read this.

Id say my recipes are in between a jam and preserve, because while they do have a chunky texture, it is not that chunky because the fruit was fairly finely chopped to begin with. Contrary to popular belief that jam making is the job of old matronly housewives who wish to slave in the kitchen all day and night, these jams dont take more than 30-45 minutes each, including fruit chopping time, especially because were making only a small quantity at a time. Also, in both these jams, we dont need any added pectin because both fruits are full of seeds inside them which are a natural source of pectin. As for fig jam, most recipes from international websites dont ask for the fruit to be peeled, but Indian figs are very thick skinned, therefore better off peeled.

Strawberry Balsamic Preserve
Recipe adapted from Epicurious

Ingredients
750 grams strawberries (washed, patted dry and tops removed- I bought 1 kg and this was what I got after eating a few and removing the tops)
3 tbsp balsamic vinegar
3 tbsp water
1 cup sugar
1/2 tsp butter

Directions

Finely chop the strawberries-youll get roughly 2 1/2 cups of chopped fruit
In a heavy bottomed steel or anodised pan, put all the ingredients together, on a medium flame, bring this to a simmer.
The butter prevents the mixture from foaming and splattering too much. In fact, mine didnt splatter at all.
Simmer for 20-25 minutes, until the mixture is thick and translucent. Keep stirring off and on. Dont worry if its still a bit flowy and it will thicken further on cooling. So, switch off before the jam turns thick.
Remove pan from heat and cool thoroughly.
Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
Once cooled to room temperature, spoon the jams into the two jars. Id say I got roughly two jars of 300-350 grams each.
Close them tight and keep in fridge. Use within a month.

Recipe for Fig-Vanilla-Black Pepper Preserve
Adapted from Taste

Ingredients
Roughly 1 kg fresh figs
1 cup sugar
half a vanilla pod (or use a cinnamon stick + 1/2 tsp ground cinnamon)
1 tsp coarsely ground black pepper
3 tbsp apple cider vinegar or lemon juice or balsamic vinegar
1/2 tsp butter

Directions

Wash, dry and remove stems of figs. Peel and chop finely.
Slice the vanilla pod and scrape the seeds with the end of the knife, add this to the chopped figs.
In a large bowl, add all the ingredients, including the scraped vanilla pod, cover and keep overnight. [at this stage you could either keep the bowl of ingredients covered in the refrigerator overnight and proceed with jam making in the morning or proceed with the process immediately. I left it in the fridge overnight]
After the mixture has sat in the fridge overnight, transfer them to a heavy bottomed steel pan or anodized pan, bring to a simmer on medium flame.
Keep stirring off and on so that the sugar does not stick to the bottom and burn.
In around 20 minutes, the mixture will start to thicken. Remove from flame. Cool thoroughly.
Meanwhile place two empty clean and dry glass jam jars bottles without their lids in the microwave for one minute. This is to quick sterilise the bottles.
Once cooled to room temperature, spoon the jams into the two jars. Id say I got roughly two jars of 300-350 grams each.
Close them tight and keep in fridge. Use within a month.

P.S. Sorry for the longish title. I didnt want you to think that my jammy weekend had anything to do with Rahul Dravid.

Saturday, May 10, 2014

Christmas recipes – get 4 delicious recipes for this Christmas

Confused about, you can get what to prepare for Christmas. Pickles, holiday Christmas dip, clam dip and Christmas crab dip is 4 great recipe- s, you can prepare this coming Christmas. Here, the recipes for you are, try them out:

1. Christmas pickles

Ingredients:

-10 Pickles, thinly sliced
-1 Cup green bell pepper
-Paprika 1 cup
-1 / 2 Cup onion, diced
-1 Cup vinegar
-2 Cups white sugar
-1 Tbsp mustard seeds
-1 Tablespoon dill seeds
-1 Tablespoon salt

Directions:

-Wärme vinegar and sugar until it comes to the boil. Dont Cook.
-Cool and pour over pickles, pepper and onions.

Keep without sealing for months in the refrigerator.

2. Holiday dip

Ingredients:

-1 Cup mayonnaise
-1 (8 oz) pkg of sour cream.
-1 (8 oz) water chestnuts can drained, finely chopped
-2 Tablespoons chopped pimiento
-1 Tbsp sliced onions
-2 Teaspoons of beef stock flavor
-1 / 2 Teaspoons Worcestershire sauce
-1 / 4 Teaspoon garlic powder
-Fresh vegetables and chips

Directions:

-In medium bowl, combine all ingredients except vegetables and chips; Mix well.
-Cover.
-Chill.
You serve before the-Rühren.
-If you garnish with additional spring onions.

Serve with vegetables and chips.

3. Clam dip

Ingredients:

-1 (10 1/2 oz) minced clams can
-6 Ounces of cream cheese
-2 Teaspoons of grated onion
-1 / 4 Teaspoon hot pepper sauce
-1 / 8 Teaspoon Worcestershire sauce
-1 / 4 Teaspoons lemon juice
-1 / 2 Tablespoons clam juice (reserved juice canned bivalve molluscs)

Directions:

-Drain canned clams and reserve juice.
-Kombinieren shells with remaining ingredients and mix thoroughly.
-Chill.

Serve with crackers or bread round.

4. Christmas crab dip

Ingredients:

-1 pkg. (8 Ounces) of cream cheese
Force sharp old English jug 1 cheese spread
-1 Tablespoons half & half
-1 Tbsp chopped chives
-Dash Worcestershire sauce
-Knoblauch salt to taste
-360 ml Crayfish (fresh, frozen or canned)

Directions:

Merge the first six ingredients in the top of a water bath or chafing dish over medium heat.
-If the ingredients are melted and mixed well add the crab, reduce the heat to just warm.

Serve with crackers. Great for a party!

By the way... for more than 10000 prepare delicious and easy recipes, click on the following link: The delicious recipes package

Recipes source: http://those-recipes.information-guide.org/The_Recipes_Package.html

Tuesday, March 11, 2014

Peruvian Turkey for Thanksgiving – What Are You Chicken

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey.

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts.

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions Ive enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F. Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!

Monday, March 3, 2014

Tinkerbell Doll Cake for a Birthday Party!!!

Whats cuter, for a five-year-old birthday girl, than a doll cake? Maybe a doll cake with wings? Yep, its Tinkerbell, covered in fondant, with a gigantic leaf hoop skirt. Pretty cute, actually. It took quite a few hours to make it but it was worth it.

Ingredients for cake batter:
6 eggs
2 cups sugar
2 cups sour cream
1 can sweet condensed milk
1 1/2 tsp baking soda
1 tbs vinegar
2 cups flour
1 tsp vanilla

Cream frosting:
3 sticks unsalted butter
6 oz cream cheese
12 oz cool whip
6 oz sweet condensed milk

Ingredients for fondant: (Its best to let it mature overnight in the fridge)
16 ounces white mini-marshmallows (use a good quality brand)
2 pounds icing sugar (C&H Cane Powdered Sugar is the best results)
2 tbs water
1/2 cup Crisco shortening (you will be digging into it, so place in a bowl)
Cornstarch for dusting the table

Different food colors (I used neon colors)

You will need:
Leaf cutters 3 sizes
Brush
Flower cutter
Fondant tools to press leaves and flowers
You can buy special baking pan for doll cake here

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until its all melted.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using, sprinkle with powdered sugar and dump the bowl of marshmallow in the middle. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

Add any color and knead to mix it. Wear gloves when mixing colors. Sprinkle the table with cornstarch.

You will need a little bit of other colors for small flowers. I made mine too much, because you will need to leave about 1/3 of the fondant for the skirt. Store it in the fridge in the ziplock bag.
I made 3 sizes for leafs. I was about 25 large leafs, 40 med sized and 28 small size.

Press leafs with the tooth pick to make leafs design or use a razor to make it.(click HERE to see how)

I made these a week before the party so it was much faster for me to assemble during a busy day. I stored em in the garage in the egg cartons. Premade marshmallow fondant flowers will be perfect for months. You can use em to decorate cupcakes or any thing you want.

Make small flowers for decoration.

To make cake batter mix eggs with sugar for about 7 min until fluffy. Add sour cream with baking soda pour vinegar on top.

Then pour sweet condensed milk. Mix well. Add flour and mix again.

My daughter wanted a rainbow cake so we added colors to the batter. I baked 5 different layers for this cake. If you can find in your kitchen different sizes baking bowls, that will be great or you can order Special baking pan for doll cake here.

Bake on 325F for about 25 min. Check with your finger if its spongy.

Cream:

Mix butter until fluffy. Add cream cheese, mix and then add cool whip. Mix again.

Last add sweet condensed milk. Mix well.

To assemble the cake make a small opening for the doll to fit. Cut the sides with the knife to make it even to look like a mountain.

Assemble the cake with cream.

First wrap half of the doll in the plastic wrap. Then stick the doll in.

Then with saved fondant (Heat in the microwave for 8 sec to get it soft. Dont forget to grease your hands and the table or sprinkle with corn starch) roll a big circle for the skirt. cut a line starting in the middle.

Put it on the cake.

Cut extra with a pizza cutter. And in the back cut extra off with scissors.

Then take ready leafs and brush it with water to make em stick.

Decorate the skirt. I started on the bottom with big leafs then I moved to med sized leafs and the small leafs.

Decorate flowers with pearls.

Then I made a yellow strip for the belt and decorated with small flowers.

It was a very fun party for a 5 year old:)

For sweets I made:

Pink Rice Krispies Cupcakes

Cookie Truffles that I turned into cake pops

Fun Jello Cake

Chocolate Cookie Roll

Yellow Zefir

Sunday, February 23, 2014

Pickled Herring for Lunch

Im cheating a bit here, as there is no cooking involved in this plateful at all! However, it looked so pretty I had to take a picture and blog it! I have made pickled herrings before and they turned out really well, they are one of my favourite foods especially the sweet pickled ones like these. Avocados were half price in Tesco last night and just ripe and those little tomatoes are so sweet.

Sunday, February 16, 2014

Food for Hunters End of the Year Update

Hi everyone! Hope you all had a wonderful holiday. Were sorry about being a little MIA, but we barely had a chance to get into the kitchen these past couple weeks. After visiting all sorts of family, relatives and friends, and having all that ham, prime rib, tamales and egg rolls, little time was left for cooking. And you know you cant leave a dinner party without taking leftovers home. We love the holidays, but were also glad its over. I think I gained a few pounds... oy! Time to hit the gym again.

I know Christmas isnt about presents... but I made out pretty good this year! Since everyone knows Im leaving for Nebraska very soon for my new job with the Nebraska Game and Parks Commission, I feel like Ive been showered and blessed with so much love and kindness this season. Knowing that I only have 2 weeks left with my parents, my brother Ngoc, my best friends Briana and Stephanie, and Rick... Im pretty scared. So I made everyone promise to visit me in Nebraska.

Yesterday, the moving truck came. The plan is to ship all my furniture and half of Ricks out to Norfolk, Nebraska. That way, Rick and I can enjoy a more leisurely road trip, to meet the moving truck at my new apartment once we get there. Along with Ricks brother Bob who came to help, we spent the entire day wrapping furniture, packing things in boxes and trying to fit it all in a 5 foot space. Aside from breaking a bit of sweat, everything went quite smoothly.

The plan is to leave Anaheim, California on January 9th. Because were taking my little Honda Civic, well be taking the scenic route, through Flagstaff, Gallup, Amarillo, Oklahoma City and then straight through Kansas to Nebraska. Yesterday, Rick and I were on Yelp, looking up all the local eateries we should hit for meals. Were going to eat our way to Nebraska! (So much for the holidays being over...)
Rick and I will be tweeting and posting about our drive to Nebraska starting January 9th, 2013. If you havent yet, you can follow us here on Twitter.com/FoodForHunters and Facebook.com/foodforhunters.

Many of you may be wondering what will happen to Food for Hunters after January 13th, which is the last day Ill see Rick for an entire year... (I feel sick just thinking about it.) Im crossing my fingers that it will be less than a year-- I told him that he has until the second Hobbit movie hits theaters. Anyway, rest assured that Food for Hunters will still be alive and well, just different. Expect to see Rick write more. Since well be apart, we will take turns cooking each week. Im excited to have Rick offer his voice more often to Food for Hunters.

We also hope to move our blog from Google blogger to Wordpress.com. We have been pondering this move for a long time. After seeing how great our friend Will Jenkins new website looks at The Will to Hunt, I think its about time to make the leap. Its just finding the time to actually do it.

With my new job, I hope to be able to share with you some of my adventures as I discover the state of Nebraska on my own.

Needless to say, there will be many changes in this upcoming new year. We cant exactly say what it has in store for each of us yet, but were excited to see how things will unfold. As we enter our next year of blogging, we are delighted to see that our readership continues to grow, and that so many of you are interested in what were doing. Without you, there wouldnt be a reason for this blog.

Tonight, Food for Hunters will be back in business. Ive invited my friends over for dinner. Rick and I will be cooking up a Bison Pot Roast with baby bella mushrooms, carrots and potatoes.

And if things go according to plan, well also be making a roast goose tomorrow. Cousin Keith gave us an entire Canada goose while we were in Nebraska. Were both super excited to see how that will turn out. Never ever cooked a whole goose before. Stay tuned!

Tuesday, February 4, 2014

Chocolate Soufflés with Nougat Whip Warning Intended for Mature Audiences

Chocolate Soufflés with Nougat Whip Photo (c) SmithBites.com

My friend, Linda from Salty Seattle, called this Chocolate Soufflés with Nougat Whip video, “porn without people,” and I couldn’t agree more. The term “food porn” gets thrown around way too easily these days. Sorry, that picture of your red velvet cupcakes was nice, but it wasn’t really pornographic. This, however, could make you blush. By the way, the surface temperature of a blushing face is the exact temperature at which chocolate melts. Coincidence?

This semi-sweet tour-de-force is from Debra and Rod “The Professor” Smith, from SmithBites.com. I’m relatively new to their work, but quite impressed to say the least. I’m very proud Food Wishes helped pioneer the chef-less recipe video, but this is taking that idea to a whole other place – surreal and viscerally sensual, yet still comforting and familiar. Please follow this link to check out the original post, and see more of their fine work. Enjoy!

Sunday, February 2, 2014

Salmon Hash – the Perfect Breakfast for a Jet lagged Chef

I was so tired from flying cross-country last night, there was just no way I was going to have a fresh, new video to post today. So, I was very happy when I realized Id saved this salmon hash recipe shot for About.com.

I really, really love traditional corned beef hash. Its on my short list of potential "last meals." There are few things sexier than the yolk of a perfectly cooked poached egg slowly flowing over and into a crusty corned beef hash. The problem is, a steady diet of corned beef hash and poached eggs for breakfast may bring about this "last meal" much more quickly than one would prefer. So, as a more heart-friendly alternative I offer you this recipe. Enjoy!

Note: This video was shot for About.com, so when you click on the video below, youll be taken to the recipe page there (complete with transcript and ingredients).