Mushoom Soup with Sauteed Beech Mushrooms

On 02/01/2012 (Monday) at 5:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6wdl88x

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Details

• Prep Time:
  5 min
• Cook Time:
  25 min
• Ready Time:
  30 min

Ingredients

• 4 cups chopped button mushrooms
• 3 cloves of garlic
• one small onion chopped
• 1/4 – 1/2 cup dry white wine
• splash of Armagnac optional
• 2 cups of chicken stock
• 3 tablespoons olive oil and one tablespoon unsalted butter
• kosher salt and pepper to taste

Garnish

• crostini
• greek yogurt
• sauted beech mushroom you can use any variety

Directions

Mushroom Soup Video

Start with a hot pan olive oil and put you mushrooms, onion and garlic in with some kosher salt and pepper and start browning the mushrooms. This will take some time and you should stir and flip them every min or so. Once you can see they have given up their liquid and are starting to get a little caramelized  around the edges add the knob of butter and the white wine.

Let the wine reduce and once everything is looking dry again add a splash of Armagnac and either flambe it or let it also reduce.

Now get your chicken stock hot and and transfer all the mushrooms to it. Using a hand blender (one of the best tools there is for the kitchen) blitz the mixture for about 2-3 min until it is really smooth. Check for seasoning and adjust as needed.

This should be a fairly rustic dish and won’t look like something that comes out of a can it will be very woody looking but packed with nutrition and flavor. I garnished mine with a crostini, Greek yogurt and sauteed beech mushrooms that I sauteed in olive oil, salt, pepper and a little chili flakes. But you can use anything you desire. A poached egg on a crostini, a little mascarpone cheese, touch of cream and olive oil it’s really what you desire. Enjoy homemade soup and get rid of the canned crap in your pantry!

Benny

Pop Overs Yorkshire Pudding

On 25/12/2011 (Sunday) at 3:51 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/d6zelbl

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Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 4 cups milk warmed slightly dont use an of those lactaid milks wont turn out the same
• 8 eggs
• 4 cups of flour sifted
• 1 1/2 heaping teaspoons of kosher salt
• grated sharp cheddar cheese keeping it british
• vegatable oil

Directions

Start by whisking your eggs until they become frothy this is an important step about one minute. Next warm the milk slightly on the stove then slowly add it to the eggs whisking at the same time so they don’t scramble.

While whisking start adding the flour and salt, keep whisking until you have a nice thick batter.

Now you can use a muffin tin for these and put it into a pre heated 375degree oven with a teaspoon of vegetable oil in the bottom of each muffin well. Leave in the oven for about 3-5 min.

Take out the muffin tin from the oven (be careful) and now ladle the batter into each muffin well  all the way to the top the more you get in the higher they rise.

Top each one with a little of the grated cheese and into the oven for about 15 min or so. IMPORTANT do not open the oven for at least 15 min or they can deflate. You are wanting them to crisp a bit on the outside to provide stability. After 15 min or so have a peak and if they are still not brown enough leave them in for another min or so.

Take out let rest for a min then turn out onto rack and they are ready!

Follow the steps here and I promise you these will be the star of the table. These are also great room temp.

Enjoy!

Benny

Shrimp Cocktail

On 15/09/2011 (Thursday) at 1:00 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/62ftd28

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Details

• Prep Time:
  10 min
• Cook Time:
  25 min
• Ready Time:
  35 min

Ingredients

• 6 large peeled and devained 3 shrimp per person reserve the shells
• tablespoon Old Bay Seasoning
• curry powder

Spicy Cocktail Sauce

• one cup good mayonaise
• teaspoon Saracha sauce
• teaspoon cognac
• teaspoon Worchestershire sauce
• 1/2 teaspoon lemon juice

Garnish

• 2 cups Napa Cabbage cut into ribbons roll a leaf life a cigar and chop in strips
• 5-6 basil leaves cut into strips
• 1/2 of an apple cut into matchsticks
• 1/2 cup diced tomato
• olive oil
• fresh lemon juice

Directions

Start by bringing 2 cups of water to a boil and add a tablespoon of Old Bay and the saved shrimp shells and let boil for a min. Now drop in your shrimp and turn off the heat and let them poach until the water has cooled.  At this point you can either take the shrimp out and let them chill in the fridge or you can put the shrimp and the broth into the fridge over night you will want the shrimp chilled either way.

Make the sauce, combine all the ingredients mix well and chill until use.

Get the garnish ready combining the napa cabbage, basil and apple together and dress with a little olive oil and lemon right before you plate.

To assemble put a teaspoon of the sauce on the bottom of the plate followed by the garnish of Napa cabbage basil and apple piled high on top.

Now place three of the chilled shrimp around and drizzle some more of the sauce over the shrimp. Add a dusting of curry powder on the shrimp and finish with the diced tomatoes on top.

That’s is, old classic looking good again and tasting even better than ever.

Benny

EASTER RECIPE: Truffle Deviled Egg on Olive oil toast

On 22/04/2011 (Friday) at 5:52 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6y5u8mc

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Details

• Prep Time:
  5 min
• Cook Time:
  20 min
• Ready Time:
  25 min

Ingredients

• 6 fresh organic free range cage free eggs
• 4 tablespoons good mayonnaise
• 1 tablespoon whole grain mustard
• 2 tablespoons fresh finely chopped dill
• Pinch of kosher salt to taste
• Fresh cracked black pepper
• few drops of White truffle oil
• shaved Black truffles optional

Directions

Here is the perfect way to make hard boiled eggs. Put your eggs in a pot and cover with cold water. Now turn on high heat and as soon as it comes to a boil take it off the heat and let stand for EXACTLY 13 minutes. Now take eggs and put into an ice bath and let cool and refrigerate. Remove shells from eggs and put into a bowl, add the mustard, mayo and fresh dill , season with salt and pepper . Using a potato masher break the eggs until they are just getting creamy, add a few  drops or white truffle oil if you want and mix.

Now back in the fridge for 30 min for all the flavors to meld and set up.

To serve I took some Italian bread and grilled it with some olive oil and only on one side so it’s still a little soft on one side.
Take your egg and make little quenelles with it and lay on the breads soft side, finish with some shaved truffle and finish with a piece of chive.

Eat, drink, talk love.

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Sumac and Zaatar Egg Mayonaise

On 20/10/2011 (Thursday) at 7:16 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6ywx8vy

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Details

• Prep Time:
  20 min
• Cook Time:
  20 min
• Ready Time:
  40 min

Ingredients

• one hard boiled egg egg into cold water, bring to boil take off heat for 14 min then into ice bath perfect yellow yolks
• Zaatar Spice
• Sumac Spice
• toasted Sesame Seeds
• Japanese Mayo
• Radish Sprouts
• oil for frying

Directions

WATCH THE VIDEO

Start with your hard boiled egg and fry it in 350degree oil for about 60-90 seconds until its just starting to get a little brown.

On a plate about a tablespoon or Japanese mayo, now about a teaspoon of Zaatar and 1/2 a teaspoon of toasted sesame seeds. Now sit the egg in the middle and put about 1/4 teaspoon of sumac on top and all around. Finish with some fresh herbs I used radish sprouts and enjoy!

Benny