HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Saviolo » Journal
Page: 1 2 3 4 5 6 ... 61 Next »

Saviolo

Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,042

Journal Archives

Homemade Hushpuppies Recipe (video)

We got a deep fryer for Christmas, so we wanted to try it out, finally! We made some hushpuppies to go along with next week's video, which will be a big ol' shrimp boil. This is a simple and delicious recipe, and you certainly don't need a deep fryer to do it. You can easily deep fry these in a dutch oven or whatever you usually use to deep fry. Deep fryer just makes things a little easier and can cut down on splatter.

We added a little too much liquid to ours, and it came out a little loose, but it's a very forgiving recipe. If it's too wet it might spread a bit more in the oil, but as you can see, even our fairly loose batter stuck together well and puffed up nicely as it cooked. They were delightfully light and fluffy inside and crisp and delicious on the outside.

Also, sorry for not labeling my video posts and wasting everyone's time.

Simple Delicious Deviled Eggs Recipe

Super old school this week! Sure, deviled eggs have a bit of a reputation for being at kitschy old fashioned cocktail parties in the 50's and 60's, but to be honest, they're always a crowd pleaser, and they're delicious. You really want to try to get all of your ingredients chopped as finely as possible to make sure the filling is pretty smooth, but it is nice to have a little bit of crunch from, say, bits of pickle. The smoother it is, the easier it is to pipe into your eggs, as well.

This is one of those recipes that has a million different variations. This one uses mostly cream cheese instead of mayo, which gives it this lovely rich texture and makes the filling a little stiffer, which helps it hold its shape better. If you don't have a piping bag with a star tip, it's very easy to use a ziplock bag with a corner cut off, or a cone of parchment with the tip cut off.

Homemade Stuffed Mushroom Caps Recipe

And we're back! This week is a fun little party food recipe for all those holiday get togethers that have had to be postponed due to Reasons. These stuffed mushroom caps are delicious and simple, and the crispy breadcrumbs on top give them a delightful texture. The longest part of the recipe is cooking down the mushroom stems, onion, and shallot into a duxelle, but don't skimp on the cooking time! You want them to be dark and delicious (not burned, of course), with the flavour concentrated. You don't want to add too much moisture into the mix either, as the raw mushroom caps will release some moisture as they bake with the filling inside.

If you really love garlic, you could roast a clove of garlic for every six caps or so, and add the roasted garlic into the mix at the end when you're blending in the cheese. You don't need to overdo it with the breadcrumbs in the stuffing, but you do want to make sure you've got enough to give it some structure, because without them, the stuffing will just melt and run out of the caps.

Happy 2022 from LoveYourFood

Things were a little hectic over the holidays, and for the first time ever we've missed putting up our weekly video! So, here's a little new year message from me to everyone.

Hubby and I will be back next week with more videos, we have recipes ready to go, we just need to film them!

Hope that 2022 is better for everyone (no matter how bad or good 2021 was, it can always be better!) and we've got lots more fun food stuff coming!

Homemade Hearty Cabbage Rolls Recipe

Here's another one of those recipes where there are a million variations depending on where the recipe comes from, where it moved to, and who's house you're visiting! Cabbage rolls are a very regional thing and can be radically different between regions. Recipes from Hungary will differ greatly from recipes out of Croatia, for instance. This recipe is adapted from several regional recipes sort of smashed together into something tasty, and feel free to experiment!

This recipe is a bit of a multi-threaded process. You have a few things going on at the same time that you need to track. Making the filling, making the sauce, roasting the garlic, blanching the cabbage leaves, etc... so just make sure that your cooking temperatures are correct and you're keeping an eye on everything and giving it an occasional stir to make sure nothing's sticking or burning. Also, the spice mix can definitely be switched up if you want to add some warm spice to the filling like nutmeg or cinnamon, and you can also add a little dash of cayenne or even Tabasco to the sauce if you want to give it a little zing.

Potatoes Duchesse Video

This week we go a little old fashioned! This sort of potato dish was popular with caterers and such Back In The Day, but actually turns out to be delicious and pretty easy to do, as well! You're going to start off with mashed potatoes, but the recipe will be a little different. No milk or cream to get started, just butter and then an egg yolk. This will help make it a little more solid before you give it the egg wash and then pop them into the oven. Make sure to chill it a bit before that egg wash!

You can change the flavour profile however you like. Ours was very bare-bones and simple with just a whisper of nutmeg. You could spice this up with a little curry powder, or some Tabasco instead of vermouth in the mash. Lots of different ways to adjust the flavour to your liking or to match what you're serving. Traditionally, these would have been piped with a big star tip piping bag, which gives you those nice even ridges to get crispy and brown, but you can also do as we did and spoon it out into mounds and just rough them up a little with a fork.

Bacon Scallop Corn Fritters Recipe

A bit of a hodgepodge this week! This is a sort of hybrid recipe that hubby thought up based on the shrimp fritters we did recently crossed with a hushpuppy. So, we've taken the fritter recipe and added some corn meal and corn flour for texture and flavour! It came out really delicious, too.

A few tricks to keep in mind for this one. If you're not going to use sparkling water, please at least use very cold water in your batter and try to keep it as cold as possible before it hits the oil. This will help keep things light and crispy. Also, do not overcook the bacon before adding it to the batter. You just want a little bit of colour, and you don't want it to be crispy, because it's going to get cooked again inside the fritter. Also also, make sure that the bacon is not super hot before you add it to your batter, otherwise it will start cooking it before it hits the oil, so drain and set your bacon aside to cool before you make the batter. Once the batter has come together, you want to get moving quickly, and get it in the hot oil right away.

You could definitely add other things to this. Some chopped green onions or chives would be great (we were out!), and you could replace the parsley with mitsuba or cilantro if you wanted. A little lemon or lime zest might be an interesting addition too, to add a bit of a citrusy zing.

Homemade Individual Serving Beef Wellington Recipe

Last year around this time we did a video about making blitz puff pastry. The thumbnail for that video was a beef wellington that we had made, but we haven't done a video on the wellingtons until today. So here it is! We made a couple of small errors on this. We rolled the dough very slightly too thin, and they could have used just a tiny bit more time in the oven to get a more uniform browning, but they were still crispy and flaky and really delicious.

The real trick here is the Duxelles: The mushroom/onion/shallot combination that is cooked down to a paste. Most people undercook this part. You really want to cook it down a lot. This is your chance to add a lot of very concentrated mushroom flavour. You don't even have to use fancy mushrooms like porcini or morels to get a really intense earthy mushroom flavour from this dish. Regular button mushrooms or cremini will work just fine. And of course we always recommend deglazing your mushrooms with a little splash of cognac or vermouth for a more nuanced flavour. The foie gras is just adding an intense richness to the overall recipe.

Texas Pecan Pie Recipe - No Corn Syrup!

We've been seeing a few recipes for pecan pie showing up online lately, and people are starting to do pecan pie recipes that do not include a ton of corn syrup, so we wanted to try it as well! Hubby went back to the family vault in Houston to look up some recipes that were syrup-free, and this is the recipe he got. We adapted it a little, because it still had a ton of sugar, and we cut the sugar basically in half for this recipe. It was still plenty sweet, but amazingly it taste like pecans and not just syrup!

Do make sure you put this over a baking sheet, because it does puff up a great deal in the oven while it's cooking. It will settle a lot as it cools, though. We don't have much of a sweet tooth, but if you like things sweeter, you could easily increase the sugar in this recipe. The original recipe called for 1 1/2c of brown sugar and 1/2c of granulated sugar. We cut that in half and just used 1c of brown sugar. If you want it sweeter, you could just ad 1/2c of granulated and it would increase the sweetness by a lot.

Chinese Steamed Buns Recipe - Two ways

Happy US Thanksgiving to everyone in the US of A. We're up in Canada, so we had our Thanksgiving last month. And this week, we did a very non-Thanksgiving type of recipe, Chinese steamed buns! Although we did fill one of them with a squash filling, does that count? We did steamed buns with two different fillings for this recipe. One was the same pork filling we used in the potstickers last week (with a couple of additions), and the other was a warm-spiced squash and garlic filling. Of course you can fill your steamed buns with whatever sort of filling you want, and something like our char siu pork would be a great choice.

The real recipe is the dough. Don't be afraid of this dough, it is very easy to make, work, and use! It's nice and springy, comes together quickly, and if your yeast is good and vigorous, it will definitely puff up and get nice and fluffy when you steam the finished buns. You can see at the end of our video how nice and fluffy ours got in the steamer, and they had that perfect smooth slightly tacky texture to the outside that you'd expect from a nice dim sum restaurant.

Go to Page: 1 2 3 4 5 6 ... 61 Next »