Recipes On Rails: New Recipes using salt

Swedish Meatballs

Wed Jan 07 17:58:44 UTC 2009

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup oil, vegetable for frying

Instructions:

Use a good quality sliced bread. Remove the crusts and cube the bread.

Place the bread, cream and eggs into the TM.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/634-swedish-meatballs

Tandoori Chicken

Wed Jan 07 23:36:54 UTC 2009

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Preheat BGE to 500 degrees

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/632-tandoori-chicken

Tapioca

Thu Jan 08 01:34:14 UTC 2009

Ingredients:

60.0 gram Tapioca, pearl
850.0 gram Milk
2.0 each egg yolks
0.25 teaspoon salt
100.0 gram Sugar
1.0 teaspoon Vanilla

Instructions:

Place the milk and tapioca in the TM and stir with the butterfly at 50C, reverse, for an hour.

Remove butterfly. Add the yolks, sugar and salt. Process in reverse speed 4 for 5 seconds to work in yolks and dissolve the salt and sugar.

Increase temperature to 90C and add butterfly. Cook for 40 minutes at speed 2, reverse.

Stir in vanilla and chill.

Servings: 8
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/630-tapioca

Nan

Thu Jan 08 03:47:17 UTC 2009

Ingredients:

170.0 gram water
3.0 teaspoon Sugar
1.0 teaspoon salt
1.0 each Egg
70.0 gram Yogurt
425.0 gram Flour, all-purpose
60.0 gram Oil, ghee melted
5.0 gram Yeast, Instant

Instructions:

Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

Add the egg, and process another 2 seconds at speed for to mix in the egg.

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

Here's the nan served with tandoori chicken.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/629-nan

White Sauce

Wed Jan 07 09:07:28 UTC 2009

Ingredients:

500.0 gram Stock, Chicken
50.0 gram Flour, all-purpose
30.0 gram butter
0.5 teaspoon salt
50.0 gram Cream, Heavy

Instructions:

Place the first 4 ingredients into the TM bowl, and process at 90C, speed 4 for 7 minutes. Stir Cream in.

Adjust seasoning with salt and freshly ground white pepper.

Servings: 6
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/628-white-sauce

Bechamel Sauce

Wed Jan 07 10:10:40 UTC 2009

Ingredients:

500.0 gram Milk
50.0 gram Flour, all-purpose
30.0 gram butter
0.5 teaspoon salt
1.0 pinch Nutmeg

Instructions:

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/627-bechamel-sauce

Bernaise Sauce

Mon Jan 05 10:38:50 UTC 2009

Ingredients:

1.0 teaspoon Tarragon, dried
3.0 tablespoon Wine, White
1.0 tablespoon Vinegar, Tarragon
1.0 pinch Pepper, Black or to taste
1.0 each Shallots small, quartered
0.25 pound butter
3.0 each egg yolks
2.0 tablespoon Lemon Juice
1.0 pinch salt

Instructions:

Thermomix

Put the shallot into the TM and pulse 4 times

Add the wine, vinegar tarragon and salt. (Can substitute 2 tsp. fresh tarragon).

Process in TM at 100C, stir speed, cap off, for 5 minutes.

Reduce to about 1 Tablespoon.

Insert butterfly. Add remaining ingredients.

Process at 80C, speed 3 for 4 minutes. If made in advance, you can hold sauce at 60C with butterfly at speed 2 for an hour or so.

Press through a fine sieve and serve.

Servings: 4
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/626-bernaise-sauce

Sandwich Loaf - machine mixed

Thu Jan 08 01:50:13 UTC 2009

Ingredients:

Bread
6.45 pound Flour, all-purpose
0.41 pound flour, whole wheat
62.0 gram salt
136.0 gram honey
12.0 gram Yeast, Instant
4.84 pound water

Instructions:

Mix the water, honey and salt to dissolve the ingredients.

In the mixer bowl, mix the water mixture and the flour and yeast mixture.

Mix the flours to make uniform and add to the mixer. Mix on low speed for 3 minutes, then increase to 2nd speed and mix another 7 minutes.

Turn dough out on worktable and fold at least 4 times. Place dough in kicker and allow to rest 45 minutes.

Fold dough again, and allow to rest another 45 minutes.

Turn dough back onto worktable, and scale out portions. This makes 8 1.5# loaves. Pre-shape the loaves and allow to rest a bit (10 minutes or so).

Shape the loaves and allow to raise for one hour. Bake at 425 convection for 10 minutes with steam, and about 8 minutes without.

NOTE: See baguette recipe for more detailed dough handling instructions

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/625-sandwich-loaf-machine-mixed

Savory Grill Ice Cream

Wed Jan 07 14:13:33 UTC 2009

Ingredients:

1.0 quart Cream, Half-and-half
2.0 quart Cream, Heavy
1.4 pound Sugar
0.25 pound chocolate, cocoa powder Aristocrat
1.0 tablespoon Vanilla
1.0 pinch salt

Instructions:

Mix ingredients in a pot over slow heat to dissolve the chocolate and sugar. Cool and process in your ice cream maker.

Servings: 0
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/624-savory-grill-ice-cream

Teiglach / Teyglach / Taglach / Taiglach

Thu Jan 08 13:37:55 UTC 2009

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound honey
0.5 cup water
2.25 cup Sugar
0.75 cup sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach