For the Love of Cooking
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If you love to cook, you probably have drawers and cabinets full of tools you do not use. Here are some of my most valuable tools. Click on the photo if you want to purchase. I will create a whole section on Sous Vide. It …
I have been collecting cookbooks for over 35 years. Here are some of my favorites and click on the picture to purchase them.
The New York Time Cookbook is the most comprehensive and time tested set of recipes. It is the first book in my collection and should be in yours!
Jacques Pepin is a master chef and good friend of Julia Child. This is a guide to almost every cooking technique known to man.
Years ago, my wife bought a 40 quart stock pot with a spigot from Williams Sonoma for $20. This was a great deal and now goes for over $500. She bought it because of her love of my Chicken Stock. I have promised for years …
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Ingredients
KUNG PAO SAUCE
1/2 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic (Chili Garlic Sauce)
1/4 cup sugar
2 tablespoons red wine vinegar
2 teaspoons toasted sesame oil
EGG WHITE-CORNSTARCH MIXTURE (Velveting)
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
PASTA\CHICKEN
1 lb spaghetti
1/2 cup olive oil, plus 2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 3/4″ cubes
10 -15 whole chinese dried red chili peppers (don’t eat these, they are for color and heat)
1 cup unsalted dry roasted peanuts
4 cloves minced garlic
3 cups coarsely-chopped scallions, greens and whites
Instructions
To Make Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; froth. Add the chicken to the Egg White-Cornstarch Mixture and toss to coat them. Set aside.
Directions To Make the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Add remaining ingredients and bring to a boil over medium heat. Reduce the heat and simmer until the sauce is thick. Set aside.
To Prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook to preference.
Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute.
Taking care to avoid splattering, add the coated chicken to the until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with separate the pieces. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce ingredients. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce to individual serving bowls, arranging the chicken, vegetables, and peppers.
Ingredients 1 (2 lb) bag of frozen shredded hash browns, thawed 1/2 cup butter, melted 1/2 cup chopped onion 1 can of cream of chicken soup 16 oz. sour cream 2 cups shredded cheddar cheese TOPPING 2 cups crushed corn flakes 1/4 cup butter, melted …
Ingredients SALAD 1 head Napa cabbage – chopped fine 1 bunch green onions- chopped TOPPING 2 pkg Ramen noodles -crushed 1/2 cup slivered almonds 1/4 cup sesame seeds 1/2 cup butter DRESSING 1/2 cup olive oil 1/2 cup sugar 1/4 cup cider vinegar 2 Tablespoons …
Prep Time: 30 Min Cook Time: 30 Min Total Time: 1 Hr
Serves 4
Ingredients
4 boneless, skinless chicken breasts halves
Quarter cup olive oil
2 Tbs. ice cold butter
4 cloves of garlic, crushed
4 scallions, chopped
Juice from 1 lemon
Half cup of chicken broth
Quarter cup, dry sherry
2 Tbs. capers, drained
2 Tbs. flat leaf parsley, chopped
All purpose flour, for dredging
Salt and Pepper
Instructions
Season both sides of the chicken breasts with salt and pepper, then lightly dredge in the flour.
Pre-heat frying pan over medium to high heat and add the olive oil. Brown chicken breasts on both sides and Add the scallions and garlic to the pan and sauté for 3-5 minutes. Pour the lemon juice, sherry and broth Add the capers and return the chicken to the pan. Bring the sauce to a boil, stir until the sauce begins to thicken.
Add the ice-cold butter to the pan and stir.
Remove the chicken to a serving platter, pour the sauce over the top.
Garnish with parsley and lemon slices. Serve with angel hair pasta.