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Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,021

Journal Archives

Homemade Chicken Pepian Recipe

We are going Latin American for this recipe! So, the recipe that we used for this is Guatemalan of origin, but this sort of food is very common all the way through Mexico, Latin, and South America. This comes from the same sort of tradition that produced recipes like mole, with a bunch of ingredients being ground together into a paste and added as a flavouring to a sauce, soup, or stew. The richness of flavour in this recipe is really enhanced by all of the ingredients being toasted in the cast iron before they're ground up.

Pretty easy to switch up the flavour profile in this one. You can use chicken, beef, pork, goat, lamb, or just leave it with veggies. You can also switch up the peppers that you use for the base of the paste. The original recipe asked for one guajillo and three pesilla peppers, but we tossed in a cascabel and an ancho, and it did make a difference in the overall flavour, so experiment and see what you prefer.

Tex Mex Restaurant-Style "Mexican" Rice Recipe

This recipe will be familiar to anyone who's frequented any kind of Tex Mex restaurant. That reddish-coloured rice you get on the side of the plate (usually microwaved) next to your enchiladas or burrito, and usually pretty dry. It's actually pretty easy to make at home, though it does require a few extra steps! Mostly, you need to make a sofrito, which is a pureed blend of tomato, onion, garlic, and chilis. Cook that down and add it to the rice that you're cooking, and it will infuse the rice with a lot of flavour as well as the familiar colour.

We made this recipe in a rice maker, and it came out really well, but you can make this with whatever method you usually use to prepare rice. We definitely recommend rinsing your rice for this recipe, as it will make the final product much nicer, and keep the grains from sticking together.

Cheese Straws Recipe

After we made puff pastry for last week's video, we needed to use it up! So this week we're doing a video about these easy and delicious cheese straws. Once again, you can use store bough puff for this as well, it will work just the same as the homemade blitz. Really, you can personalize everything about the flavour profile for this recipe, and it mostly comes down to what kind of cheese you want to use. For the inside, you want to use a nice melty cheese like a monterey jack or similar. We had found a lovely truffle jack cheese that worked extremely well in this recipe. For the outside, any kind of hard cheese you would typically use as parmesan. We had a little bit of Beemster XO, which is an aged Dutch gouda that has dried out and grates very much like parmesan. I would recommend grating your own, and not using the powdered parmesan cheese you buy in a tube.

Blitz Puff Pastry Recipe

Feels weird to be talking about food at a time like this, but here we are! Over the holidays we did some food experiments, including beef wellington. We didn't do a video on the wellington because it was our first stab at it, and we learned some things. So, that will likely be a future video (it did turn out really well). But we also made our own puff pastry, so that's what this video will be about!

This is kind of a cheater recipe for puff. It's not as finicky as regular puff, and is a bit more forgiving overall. It still takes a lot of work, and a lot of rolling/folding/resting, but the end result does come out flaky and delicious. The biggest struggle we had in this was keeping the dough hydrated, it seems like our flour was quite dry. Don't be afraid to add a little water in between the layers (just wet your hand and give it a light coating before folding) and then let it hydrate while it's resting. Also, you need to start this the day before, because it does need to rest overnight before you use it.

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