Archive for the 'Cooking' Category

Almond and Coconut Encrusted Fish

July 29th, 2008

Almond and Coconut Encrusted Fish

Almond and Coconut Encrusted Fish

Tonight’s dinner was completely made up. It mostly started when I saw we had some almonds. Last week we got a slicer/shredder for our Kitchen Aid stand mixer. It said in it’s manual that you could slice up almonds so I thought I ‘d give it a try. Either it doesn’t work well or I’m doing something wrong, but it came out chopped. There was also a lot of almond dust, so I thought it would make a good breading. So I covered our haddock with flour, gave it an egg wash. I then covered it with a mixture of almonds, shredded coconut and some panko. I then baked it at 400 until it easily flaked with a fork. This was around the time the coconut started to brown. While the fish was baking I made a sauce with raspberry preserves, Marsala, and brown sugar.

I’d also like to point out the bread my girlfriend made earlier in the week; it tasted very good dipped in the sauce. But I do suppose that jam does taste good with toast.

And For Tonights Dinner

July 28th, 2008

Shrimp Kabob

Shrimp Kabob

Very quick and easy to make. All we did was marinate some cooked shrimp in a reciepe we got from Hannaford’s “fresh Magazine.” We then put the shrimp on bamboo skewers with onions, green peppers, red peppers, and mushrooms. We then steamed the kabob’s in the marinade on a cast iron grill pan. The kabob’s did not make very good contact with the grill pan so that is why I poured the left over marinade on the pan to steam them.

Hmm, kabobs.

Bleu For Two

July 27th, 2008

Friday night me and my girlfriend made some chicken cordon bleu that turned out very good. I just made up the recipe as we went along.

First I butterflied large boneless chicken breasts; I cut them so they opened like books. I then wrapped Swiss cheese in thinly sliced ham, making sure the cheese was completely enclosed to prevent it from leaking out while it cooked. I then shut the cheese wraps in the chicken books (so to speak). Next I covered the chicken in flour and gave them an egg wash. We then mixed equal parts bread crumbs to panko (Japanese bread crumbs) and added in some Italian spices, ground pepper, and enough olive oil to make the mixture damp. We then covered the chicken in the bread crumb mixture and put them in a 400 degree oven for about 30min (or until the chicken is at about 170 degrees).

Chicken Cordon Bleu

Chicken Cordon Bleu

Cooking a Pork Rib Roast

April 29th, 2008

A few weekends ago I roasted a Pork Rib Roast with a friend of mine. Neither one of use had ever eaten one.. let alone cooked one, so it was a bit of an adventure. He and I both enjoy cooking though so we gathered family and his pork reluctant girlfriend and prepared a feast. I’ve included a good number of images that are at the bottom of the post. I think I’ve posted information throughout this post that should explain them all…

The first step was to acquire the hunk of beast. I headed out to The Meat House the night before so see what they could do. I had never been there before so I thought it would be a good opportunity to see how knowledgeable their staff is. I explained to them what I wanted to do and how many people would be there (10) and they were quick to make some good recommendations. In the end I left with two sets of 5 bones wrapped in butchers paper.

Cooking: No Knead Bread

September 16th, 2007

I’m a bit of a bread guy. I enjoy a nice hearty loaf of crusty bread and I enjoy baking bread when I have the time. There is nothing like quality bread fresh from the oven. The weather up here in the northeast is starting to cool down and I’ve been able to fire up the oven without fear of spontaneously combusting so I’ve been on a bit of a baking frenzy as of late. While I was surfing the web yesterday I came across a blog post for No Knead Bread and I was intrigued. Tasty bread… little effort? Sounded like just the thing for me this weekend so I’ve decided to give it a whirl.


I mixed the ingredients in my trusty stand mixer yesterday afternoon and left it to sit on the counter overnight, covered of course. When I went to sleep the bread was within about 4 inches of the top of my mixer bowl, this morning it was about 6 inches from the top. I don’t know if that is a bad sign or not but it smells amazing. A long room temperature ferment is a good thing for bread.

Cooking: Ultimate Chocolate Chip Cookies

September 15th, 2007

Over the past few years I have been working on creating the ultimate chocolate chip cookies. I’ve tried a lot of recipes and have finally decided on a modified version of a version based on the original Toll House Recipe. I’m a big fan of Alton Brown and one of his shows, Good Eats. In an episode called Thee Chips for Sister Martha he covered three cookie recipes the one I liked the best was The Chewy. It wasn’t bad but it wasn’t what I was looking for. I did a bit of research into good cookies (Read: I ate a lot of cookies and talked to people who made them) and learned a number of things. He is what I have ended up with. Try them out, they’re very very good.


2 Sticks Salted Butter
2 1/4 Cups Bread Flour
3/4 Teaspoon Kosher Salt (If you use unsalted butter use 1 Teaspoon)
1 Teaspoon Baking Soda
1/2 Cup Sugar
1 Cup Light Brown Sugar (If you only have dark don’t worry about it)
1 Egg
1 Egg Yolk
2 Tablespoons Milk
1 1/2 teaspoons Vanilla Extract (I never measure this, I just pour a bit in)