Archive for the ‘Recipes’ Category
Well, I had some leftover ham from the holidays and needed to do something with it besides Ham and Eggs, and ham Sandwiches, and Ham and Bean Soup and Breakfast Burritos with Ham? So, let’s do some Ham and Cheddar Quiche with Poblanos and Salsa. For any quiche, the egg custard is the same which you see here, the crust is the same, which you see here. The only thing that differs from quiche to quiche, in mine anyway, is the filling and the cheese. This quiche has ham, onion, roasted poblanos, tomato, cilantro, salsa and cilantro. Make the same crust and the same egg custard, but as a filling use Broccoli, Onion, Cheddar, Bacon, or Asparagus Swiss, or Potato Bacon Cheddar, or Bacon Swiss, or Ratatouille and Bleu Cheese, or Spinach Feta, or … the list goes on! This video will give you a basis for all your future quiches! To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. Cost $39. [wp_cart:Video Subscription:price:$37:end]
Our customers really liked these biscuits. They are fluffier than a normal dinner roll. They’re cheesy, there’s a little more sugar in them and with the jalapeno they give you a savory, sweet, hot flavor. These are delicious. They were my favorite bread to dip in the Shrimp Albear sauce. To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. All hidden videos will be made available to you. Cost $39. [wp_cart:Video Subscription:price:$37:end]
I can’t tell you how many thousands of batches of bread I made in my restaurant. But the most important thing is that its was good bread and the customers loved the varieties that I made. I made all kinds from regular white bread dinner rolls to Italian Flatbreads. This video shows you how to make four different batches of bread, which are really the “mother” breads that you can add a few different ingredients to, to make a toally different flavor profile bread. White bread dough, which we use to make garlic buttter breadsticks with sea salt. Wheat and Rosemary Wheat bread dough to make dinner rolls. And Cheddar Chipotle Cilantro rolls. To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. All hidden videos will be made available to you. Cost $39. [wp_cart:Video Subscription:price:$37:end]
Well, I made a flourless chocolate cake. No gluten! And its kind of easy to do. Preheat your oven to 350 and butter a 9 inch spring form pan. Here’s the ingredients.
12 ounces semi sweet chocolate chips
1/2 pound unsalted butter
5 eggs
5 tbls powdered sugar
1 tsp vanilla
Chocolate and butter
Put chocolate and butter in glass bowl and microwave until melted. I do one minute at a time and stir. You don’t want to burn your chocolate, so be careful. When the chocolate is fully melted, add the vanilla and stir until a smooth chocolaty consistency is achieved.
Egg whites separated from yolks
Meanwhile separate the egg whites from the yolks. Put the egg whites in the bowl of a Kitchen Aid. Put the egg yolks in a mixing bowl. Whisk the egg whites to soft peaks. Add the powdered sugar, one tablespoon at a time.
Egg whites whipped with powdered sugar
Add the melted chocolate mixture to the egg yolks
Melted butter, chocolate and vanilla mixed with the egg yolks
Add the melted chocolate mixture to the egg yolks and stir to combine. Fold in the egg whites into the chocolate mixture a third at a time. Be careful not to beat out the air that’s been incorporated into the egg whites. You want to end up with a very fluffy chocolate batter.
Fold egg whites into chocolate mixture
Pour the batter into the buttered spring form pan. Put the spring form pan on a sheet pan and put in the oven. Bake for 50 minutes.
Batter in spring form pan
Take out of the oven and let rest for 30 minutes. It will settle.
Just out of the oven
The Cake has settled!
Before you release the spring form’s side, take a knife and run it around the edge of the pan between the pan and the cake just to make sure the cake doesn’t stick to the pan when you release the spring. alright, release the hounds, er I mean the spring form from the cake. The next step is tricky. Get a platter that fits the cake. With a long knife, separate the cake from the bottom of the spring form pan and slide it onto the platter. Be careful! Its very delicate! Just like me.
The cake unmolded!
OK! You’re ready to eat! Cut into 8 slices. You could get 12 out of it if you have to. I garnish mine with Raspberry Sauce, whipped cream and powdered sugar. A scoop or two of vanilla ice cream is a nice touch too.