<![CDATA[Recipes - Recipes]]>Sun, 24 May 2020 17:36:39 -0700Weebly<![CDATA[The Last Word]]>Sun, 24 May 2020 02:58:49 GMThttps://vintagerhythmfood.weebly.com/recipes/the-last-wordThe PDT Cocktail Book, pg 162.  I don't think it's supposed to be this color so assuming I didn't measure something correctly.
  • 3/4 oz London dry gin
  • 3/4 oz Maraschino liqueur 
  • 3/4 oz green chartreuse 
  • 3/4 oz lime juice
  1. Shake all ingredients with ice
  2. Strain into chilled coupe
]]><![CDATA[Roast Chicken]]>Fri, 22 May 2020 01:38:00 GMThttps://vintagerhythmfood.weebly.com/recipes/roast-chickenFrom Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1.  My enamel dutch oven is smaller than the braising pan he used so in the future I'll use less liquid.
  • 1/2 lb Spanish sausage/chorizo
  • olive oil
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • fresh thyme
  • 1 can Cannellini beans, drained
  • ​1/2 up sun dried tomatoes 
  • ​1 whole chicken
  • salt and pepper
  • lemon, whole
  • paprika 
  • 300 ml white wine
  • 250 ml water
  1. Cook down sausage with splash of olive oil
  2. Add chopped onions, until fragrant and colorful
  3. Stir in garlic and thyme
  4. Cook in beans and tomatoes until beans start to change colors

  5. Prepare chicken:  cut off knuckles and wing tips
  6. Season into chicken
  7. Stuff, pushing down stuffing into very bottom of the chicken
  8. Push in a whole lemon and pull the skin over
  9. Cover in oil, paprika, salt, pepper, and rub into chicken

  10. Pour 250 ml water and 300 ml wine wine into pan
  11. Put chicken and more thyme into pan and cover with foil to steam
  12. Bake for 1 hour at 350 degrees, then an additional half hour uncovered to crisp skin

  13. Remove chicken and squeeze lemon into juices, mix, and strain
  14. Remove stuffing from chicken and cover stuffing with roasting juices
  15. Chop up chicken and also cover with roasting juices
  16. Serve chicken with stuffing
]]><![CDATA[Golden Gun]]>Wed, 20 May 2020 07:00:00 GMThttps://vintagerhythmfood.weebly.com/recipes/golden-gunFrom the Smuggler's Cove pg 97.
  • 3/4 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/2 oz sugar syrup
  • 1/2 oz apricot liqueur 
  • ​1 oz aged blended rum
  • 1 oz lightly aged blended rum
  • 2 dashes Angostura bitters
  • choose your own garnish 
  1. Shake ingredients with ice
  2. String into Collins or high ball glass over cracked or cubed ice
  3. Garnish
]]><![CDATA[Ginger Chinese Broccoli]]>Wed, 20 May 2020 04:36:52 GMThttps://vintagerhythmfood.weebly.com/recipes/ginger-chinese-broccoliEvery Grain of Rice, pg 182
  • Chinese broccoli
  • salt
  • 4 tbs oil
  • 2 tbs chopped garlic
  • 1 tbs Shaoxing wine (subbed Mirin)
  • 1/2 tsp sugar
  • 1 tsp potato flour mixed w/ 1 tbs cold water (optional)
  1. Blanch broccoli with 1 tbs salt and 1 tbs oil until stems are tender but crisp 
  2. Heat remaining oil in wok on high
  3. Sizzle ginger until fragrant
  4. Add wine and sugar
  5. Stir fry broccoli until hot, adding salt to taste
  6. (optional) thicken sauce with flour mixture
  7. Pour sauce over broccoli and serve 
]]><![CDATA[Fried Rice]]>Tue, 19 May 2020 07:00:00 GMThttps://vintagerhythmfood.weebly.com/recipes/fried-riceEvery Grain of Rice, modified from pg 257 and 258.
  • 1 lb chicken
  • mushrooms
  • spring onions
  • 1 egg
  • salt
  • white pepper
  • 5 tbs oil
  • 2 tsp Shaoxing wine (subbed Mirin)
  • 3/4 cup chicken stock
  • 3 cups cooked rice
  • 1 tsp sesame oil
  • soy sauce (optional)
  1. Heat 2 tbs oil on high; add chicken and mushrooms
  2. Add wine and stock; bring to boil
  3. Season and remove into bowl
  4. Heat remaining oil and add beaten seasoned egg until half cooked
  5. Stir fry rice, breaking up lumps
  6. Add prepared ingredients over rice
  7. Mix and stir fry 30 more seconds, seasoning if needed
  8. Stir in green onions, sesame oil, and (optional) soy sauce); serve

I didn't have any eggs and I made this anyway because I'm a monster.  Used leftover rice from Asia Kitchen, which was amazing.
]]><![CDATA[Jerk Chicken]]>Mon, 18 May 2020 07:00:00 GMThttps://vintagerhythmfood.weebly.com/recipes/jerk-chickenRecipe from Gordon Ramsey's 100 recipes to steak your life on from his show on Amazon Prime.
  • Chicken Thighs
  • Scotch Bonnet Chilies/Hot Chili Powder
  • Garlic
  • Thyme
  • Cloves
  • Cinnamon
  • ​Nutmeg
  • Allspice
  • Sat and Pepper
  • Olive Oil
  • Worcestershire Sauce
  1. Combine all spices and oil
  2. Slice chicken (substituted breasts) and rub in marinade
  3. Brown in hot oil for 10 minutes
  4. Add Worcestershire sauce
  5. Cover and bake at 300 degrees for 20 minutes
]]><![CDATA[German Chocolate Cake]]>Sun, 17 May 2020 00:16:58 GMThttps://vintagerhythmfood.weebly.com/recipes/german-chocolate-cakeIt's the boys' brother tomorrow so the younger one (with LOTS of assistance) made him a German chocolate cake.   I don't like coconut so I left the coconut and pecan out of half the frosting (and therefore halved the amount of coconut and pecans from the recipe.  Also there were some AMAZING fails throughout the experience of this cake and it's very impressive we managed to save it as well as we did.

Chocolate Ganache

  • 2 stick butter
  • 1 1/2 cup cocoa powder
  • 6 cups powdered sugar
  • 2/3 cup evaporated milk
  • 2 tsp vanilla

Coconut Frosting

  • 12 oz evaporated milk
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup heavy cream
  • 4 egg yolks
  • 1 tbs cornstarch
  • 2 tsp vanilla
  • 2 2/3 cup coconut
  • 1 1/2 cup pecans
  • 2 sticks butter
  • 2 cups sugar
  • 4 egg whites
  • 1 cup buttermilk
  • 2 tsp vanilla
  • ​2 cups flour
  • ​3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup boiling water
  1. Beat together butter and sugar
  2. Combine the eggs, buttermilk, and vanilla
  3. Mix in remaining dry ingredients
  4. Stir in boiling water - batter will be very thin
  5. Bake in 4 layers at 350 degrees for 15 minutes

  6. Combine all ingredients for frosting except vanilla, coconut, and pecans over medium heat
  7. Stir at a low boil for several minutes until it begins to thicken
  8. Add vanilla and fold in coconut and pecans

  9. For ganache melt butter
  10. Stir in cocoa powder
  11. Alternately add powdered sugar and milk
  12. Get desired consistency by adding small amount milk or powder
  13. Stir in vanilla

  14. Place one of the cake rounds on your serving stand or plate
  15. Smooth a thin layer of chocolate frosting over each cake layer
  16. Spread a smooth layer of coconut frosting on each layer, with about 1/2 inch between the edge
  17. After adding the top layer, smooth chocolate frosting over the entire cake and spoon remaining coconut frosting on top of the cake. 
]]><![CDATA[Triple Chocolate Molten Mug Cake]]>Sat, 16 May 2020 03:15:31 GMThttps://vintagerhythmfood.weebly.com/recipes/triple-chocolate-molten-mug-cakeFor Alice's birthday we had a zoom party where everyone made their own mug cake.  I, of course, read a bunch of recipes before making one up.  It ended up being way more delicious than anything cooking in the microwave had any right to be.
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tbs cocoa powder
  • pinch salt
  • 3 tbs melted butter
  • 3 tbs buttermilk
  • 1 egg
  • ​1 tbs espresso rum
  • 1 oz chocolate chips
  • 4 chocolate truffles
  • 2 tbs dulce de leche
  • water
  • 4 tbs German chocolate stout
  • 1/2 cup powdered sugar
  1. Combine dry ingredients in mug
  2. Whisk in melted butter, milk, egg, and rum (can substitute 1/2 tbs vanilla)
  3. Stir in chocolate chips
  4. Place truffles on center of batter - they will sink in during cooking
  5. Dollop dulce de leche on top of truffles
  6. Very thinly cover batter in water to keep cake from drying during cooking
  7. Microwave for 1:45
  8. Cake should be sticky to touch.  If watery continue to cook in 10 second intervals.
  9. For glaze, reduce stout on stove and stir in powdered sugar.  Drizzle.

Wow, I took NO pictures of the batter.
]]><![CDATA[Mediterranean Pasta]]>Tue, 12 May 2020 07:00:00 GMThttps://vintagerhythmfood.weebly.com/recipes/mediterranean-pasta
  • 1 can garbanzo beans
  • olive oil
  • salt & pepper
  • 3 tbs olive oil
  • 3 tbs garlic
  • 1 onion, chopped
  • 4 oz chicken stock
  • 4 oz dry white wine
  • 1 lemon, squeezed
  • 1 can or 4 tomatoes, diced
  • ​1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 tsp basil
  • ​pasta
  • mushrooms (optional)
  • broccoli (optional)
  • 3 cups spinach
  • 1/2 cup feta cheese
  1. Coat garbanzo beans in oil, salt, and pepper and bake for 15 minutes.
  2. Heat olive oil in a large pot over medium high heat.
  3. Add garlic and onion to pan; cook until garlic is brown and onion translucent.
  4. Add liquids, tomatoes, and seasoning to pot.  Stir
  5. Submerge noodles and boil; simmer until cooked.
  6. Add any other desired vegetables.
  7. Stir in spinach, garbanzo beans, and feta.

Added chicken in these pictures for our foster boys.
]]><![CDATA[Tom Kha]]>Mon, 04 May 2020 07:00:00 GMThttps://vintagerhythmfood.weebly.com/recipes/tom-kha
  • 2 cups coconut milk
  • 2 cups water
  • crushed galangal
  • 1/3 cup sugar
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1 cup coconut milk
  • 1 cup water
  • 1/4 cup coconut milk
  • 1 lb chicken
  • galangal
  • 2 tsp lemongrass
  • 3 chilies
  • kaffir lime leaves, torn
  1. Boil 2 cups coconut milk and 2 cups water, then add crushed galangal.  I have no idea where to buy this so I used a few dashes of ginger and some tamarind and it tasted the right amount of sweet/sour.
  2. Simmer for 10 minutes.  Remove galangal/tamarind.
  3. Add sugar, fish sauce, lime juice, coconut milk, and possibly sour flavor whatever that is (I clearly skipped that last part)

  4. Slice chicken across the meat grain
  5. Heat coconut milk and water and boil chicken for 3 minutes.
    ​
  6. Add galangal, lemongrass, chicken, kaffir lime leaves, chilies to soup - I'm totally using chili paste next time because crushing chilies is painful
  7. Boil for 15 seconds and serve.
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