The Shy Home Chef » flour

Mac and Cheese – Ham and Cauliflower

Shy Home Chef — Mon, 21 Jan 2013 22:49:36 +0000

Ingredient
1	pound	Conchigliette (pasta shells)
2	cup	Cauliflower Florets (shaved)
2	tablespoon	2 tablespoons Butter (divided)
2	tablespoon	2 tablespoons Flour
3	cup	Whole Milk
1/8	teaspoon	freshly grated Nutmeg
1	tablespoon	Red Pepper Flakes (optional)
2	cup	Gruyere cheese
1	cup	Parmigiano-Reggiano (grated and divided)
1/2	pound	Baked Ham Steak (julienned)
1	cup	Panko Breadcrumbs
1/4	cup	chopped Parsley
		Extra Virgin Olive Oil
		Salt and Pepper to taste

Procedure

Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Pork and Apple Scallopini

Shy Home Chef — Mon, 21 Jan 2013 21:29:21 +0000

Ingredient
1.5	pound	pork tenderloin (cut into 1 inch rounds and pounded thinly)
3	pieces	apples, dice
1/4	pound	ham, dice into medium to large pieces
5	pieces	sage leaves
1	cup	apple cider
2	tablespoon	apple cider vinegar
6	tablespoon	olive oil
3	tablespoon	butter
		salt and pepper to taste
		flour for dredging

Procedure

Heat two large saute pans over medium-high heat. Add three tablespoons of oil to each pan
Season the pork with salt and pepper. Dredge in flour, shaking off the excess. Carefully lay pork in the first pan and cook for 2 minutes on each side. Set aside
Cook the ham in second pan for 1 minute, browning slightly.
Add in apples. Cook for another minute, then add the apple cider. Reduce for 2 minutes then add the butter. Toss to emulsify. Finish with the apple cider vinegar and the sage leaves. Adjust seasoning.
Plate the apple ham hash over the pork.

Fish Fillet with Lemon Butter Sauce

Shy Home Chef — Mon, 21 Jan 2013 21:06:23 +0000

Ingredient
2	pieces	fish fillets
1	tablespoon	lemon, juiced
1/4	teaspoon	lemon zest
5	tablespoon	butter
1	teaspoon	flour
2	tablespoon	water
1	tablespoon	fresh parsley
2	tablespoon	olive oil
2	tablespoon	soy sauce
		salt and pepper to taste, for fish and sauce

Procedure

Drizzle soy sauce, pepper and olive oil on fish and grill. Set aside
Melt butter in a sauce pan under low heat.
Add lemon juice and lemon zest. Stir.
Add flour dissolved water. Stirring constantly until smooth and or a coating consistency.
Add salt, pepper and parsley. Taste and adjust seasonings, if necessary. Thin the sauce with a little water if it becomes too thick.
Drizzle lemon butter sauce on the grilled fish.
Serve immediately while hot.

Sweet and Sour Tilapia

Shy Home Chef — Sun, 20 Jan 2013 23:31:15 +0000

Ingredient
2	pieces	large tilapia fish
1	piece	medium size onion, chopped
1	piece	medium size carrot, sliced
1	tablespoon	flour
1/2	cup	water
1/3	cup	vinegar
1	tablespoon	sugar
1	tablespoon	soy sauce
2	tablespoon	banana ketchup
1/2	teaspoon	salt
		cooking oil
		salt and pepper

Procedure

Season tilapia with salt and pepper. Deep fry till golden brown and crispy. place on a platter with paper towel to remove excess oil. set aside.
Saute garlic and onion until fragrant.
Add carrot and simmer for 7-10 minutes over medium heat.
Pour in soy sauce, vinegar, salt, sugar, ketchup and flour dissolve in water. Cover and simmer until its thicken.
Season with salt and pepper.
Pour over fried tilipia on serving dish.

Siomai

Shy Home Chef — Tue, 15 Jan 2013 14:04:33 +0000

Ingredient

1	pound	ground pork
1	cup	all-purpose flour
1/2	cup	onion, finely chop
3	cloves	garlic, finely chop
1	large	Egg
	bunch of spring onions, chopped
	small wanton or siomai wrapper
	dash	salt and pepper
	Soy sauce, lemon , sauté garlic and crushed red pepper (for the sauce)

Procedure

1	Mix all the ingredients in a bowl
2	Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3	Meanwhile, boil water and brush steamer with oil.
4	When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5	Serve with Soy sauce, lemon , sauté garlic and sauté crushed red pepper

Dipping Sauce

Heat 3 tablespoon oil in small frying pan sauté crushed garlic till slightly brown, remove garlic and set aside. Put the crushed red pepper in pan and let it infuse at heat for at least 1-2 minutes, remove from pan. Place garlic and red pepper in serving dish with soy sauce and lemon.

Oxtail Ragu

Shy Home Chef — Tue, 15 Jan 2013 13:59:35 +0000

Ingredient
3	pounds	Oxtail (Cut into 2″ Thick Pieces)
		Flour (For Dredging)
4	tablespoons	olive oil
1	cup	onion
1	cups	Chicken stock
2	cups	red wine
1	cup	tomato sauce
1	cup	chopped tomato
1	tablespoons	fresh thyme leaves
	dash	salt and pepper

Procedure
1	Trim the excess fat from the oxtails and season liberally with salt and pepper.
2	In a 6 to 8-quart, heavy-bottomed casserole, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, This should take 8 – 10 minutes. Removed the browned oxtails to a plate and set aside.
3	Add the onions to the same pan and stirring constantly with a wooden spoon, cook them until lightly browned. Add the wine, stock, tomato sauce, chopped tomato and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid, and return the pot to a boil. Cover the casserole and cook for 1 ½ – 2 hours, or until the meat is falling off the bone.
4	Carefully remove the oxtails with long-handled tongs. When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork. Discard the bones.
5	Return the shredded meat to the casserole. Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.
6	Pour over pasta.