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December 8, 2008

Scrambled Eggs with Hashed Brown Potatoes

December 8th, 2008 by
Chef Thom

Scrambled eggs, hash browns, bacon and toast

Scrambled eggs are a staple here for breakfast, well eggs are actually.
They are fast and easy to make, if you follow a few little tips.
First if you have the time take the eggs out of the refrigerator and let them warm up to room temperature. This will make it easier to get all the egg out of the shell.
In a small bowl crack two (or more) eggs, add two Tablespoons of milk. I also add about a half teaspoon of grinder relish to spice them up, but you can add anything you want to flavor them, or nothing at all. Using a fork I stir the eggs and milk until they are a constant color and the milk is incorporated into the eggs.
Preheat a non-stick pan or a pan sprayed with a cooking spray over medium-high heat.
Pour the eggs into the pan and using a rubber spatula stir the eggs, keeping them from sticking to the pan until they are firm. Transfer to a plate.

Hash Browns
Hash browns are a quick and easy breakfast side.
First using a cheese grater, grate one or more potatoes. Dice a slice of onion (optional) and mix into the grated potatoes. Form the grated potato into one or two patties about 1/2 inch thick. Transfer to a preheated non stick pan and cook on each side until golden brown. When you flip the hash brown, layer the top with grated cheddar cheese.

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December 3, 2008

Chuck Roast

December 3rd, 2008 by
Chef Thom

This recipe is from my new book How to Cook Great Dinners and spend less at the Grocery Store

1- 2 to 3 lb. chuck roast
2 onion slices
garlic powder
salt
pepper
flour for dredging
flour for gravy
butter
gravy master

Chuck roast is one of my favorite cuts of beef.
It’s flavorful, tender, and economical.
When you are picking out a chuck roast you want to look at the fat to meat ratio.
To much fat and you will have a roast that will shrink, to little and it will be tough with no taste.
The key to a good chuck roast is light browning. In a skillet or fry pan heat a light coating of oil. Lightly dredge the roast in flour seasoned with salt and pepper and lightly brown on all sides before placing in the oven.

Place browned roast on rack of roasting pan.
sprinkle with salt, pepper, and garlic salt.
Cover top of roast with onion slices.
pour about 2 cups of water into bottom of pan.
Cover with aluminum foil and place into a preheated 325 degree oven.
Cook for about 2 to 3 hours.
Figure on around 1 hour per pound or until roast reaches 180 degrees internal temp.

Dark Beef Gravy

For the gravy, first you will make a rue.
In a sauce pan melt 2 Tablespoons of butter over medium heat.
Stir in 2 Tablespoons of flour and cook until a light golden brown.
Add the drippings and water from the bottom of the roast pan.
Cook while stiring until gravy thickens and there is no flour taste from the rue. Add Gravy Master to darken.

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November 25, 2008

Pie Crust

November 25th, 2008 by
Chef Thom

Pie crust is pretty simple to make. The key to a flaky crust is patience.
This simple pie crust recipe will make a nice flaky crust if you take the time to mix the shortening in properly.
One Crust Pie Crust
(to make two crusts just double the ingredients)

1/3 cups plus 1 tablespoon chilled vegetable shortening
1 cup all-purpose unbleached flour, plus extra for rolling
1/2 teaspoon salt
2 to 3 tablespoons ice water

In a large bowl using a pastry blender, two knives, or a fork cut the shortening into the flour and salt. You want to keep blending it in until you have small pea size balls of the flour mix.
Add the water, one Tablespoon at a time mixing with a fork. Add water until all of the flour mix is moistened and the dough almost sticks to the sides of the bowl.
Lightly flour a surface where you can roll the dough.
Flour your hands and a rolling pin.
Form dough into a ball and roll out the dough going from the center out.
When rolling out the dough, rotate the rolling pin a quarter turn so you will be rolling out the dough in a circle.

This recipe is for your left over dough. In fact the other night I made some dough just to make these. I call them Pie Crust Swirls and they are something that disappear almost as soon as they come out of the oven. Yes they are that good.

Pie Crust Swirls
Roll out left over pie crust dough and lightly coat with butter.Next sprinkle granulated sugar and cinnamon over the butter and lightly pat in place.
Starting at one end roll the dough into a tight tube, pinch the ends so nothing comes out.
Bake in a 450 degree oven for about 35 minutes or until golden brown. Remove, cool, slice, and serve.