Wednesday, December 30, 2009

Abricot de Groseilles -- Apricot Glaze

Hello Lovers of  Food!!

In this short how-to video we are going to create some apricot glaze for our apple tart.  Now you can but this in the store but I I found this a fun experience.

I hope you enjoy,

Rex






Apricot glaze:
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes (225-228 degrees on a candy thermometer) until glaze is thick enough to coat the back of a spoon. If boiled above 228 degrees, glaze will harden when cool. Apply while still warm or reheat before using.





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Monday, December 28, 2009

Tarte Aus Pommes -- "Apple Tart"

Hello Lovers of food!!

Well this has been cooked and eaten sometime ago but luckily video does not fade.    There are two other videos that will go in conjunction with this one.   There is an apricot glaze and also the sweet paste (pie crust) will both be in seperate videos and I plan to hopefully post both of those this week.

Sorry for the delay but I plan with the new year to begin to crank out more videos.


Rex



Makes 8 servings
Ingredients:
Partially-cooked 10-inch tart shell (sorry, you’re on your own for this)
4 lbs. apples
1 teaspoon lemon juice
2 tablespoons sugar
1/3 cup apricot preserves, forced through a sieve
1/4 cup apple brandy, rum or cognac; or 1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons butter
(optional) 1/2 teaspoon cinnamon, grated rind of 1 lemon or orange
1/2 cup apricot glaze (see below)
Apricot glaze:
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes (225-228 degrees on a candy thermometer) until glaze is thick enough to coat the back of a spoon. If boiled above 228 degrees, glaze will harden when cool. Apply while still warm or reheat before using.
Directions:
1.) Quarter, core, and peel the apples. Slice 3 cups worth into 1/8-inch lengthwise slices. Toss sliced apples in a bowl with lemon juice and sugar. Set aside.
2.) Cut the rest of the apples into slices (about 8 cups). Place in a large heavy saucepan and cover. Cook, stirring occasionally, over low heat for about 20 minutes until apples are tender. Beat in apricot preserves, alcohol (or vanilla), sugar, butter, and cinnamon and zest (if using). Turn up heat and bring to a boil, stirring constantly, until thick.
3.) Preheat oven to 375F. Spread the applesauce in the partially-baked pastry shell. Arrange sliced apples in an overlapping layer or concentric circles.
4.) When oven has preheated, bake the tart in the upper third of the oven for about 30 minutes or until the top is lightly browned and the apples are tender. Slide tart onto a cooling rack and paint a light layer of apricot glaze over the top. Serve warm or cold.
 


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Sunday, December 27, 2009

Shew...The holidays are over.

Well the holidays are over and hopefully I can settle down into more of a stable cooking schedule.   I thought about filming Christmas dinner but after trying to film Thanksgiving I learned to keep it to one may two dishes at a time.

And yes..I did film thanksgiving and yes...  You havn't seen one of them.   I have just finished with the editing of the apple tart and I will post it most likely tomorrow morning or later this evening.

Christmas dinner went good but i did get a bit stressed out at the end.  We had:

Prime Rib
chopped Brussels sprouts with cream
Julia's Garlic Mashed Potatoes
rolls
Chocolate Mouse
Mom's Salad and Jello surprise.

They all turned out great and the top three where Julia's reciepes and I would have loved to filmed them but I wanted a nice stress free christmas.

I did take a picture just moment ago of the reheated Christmas dinner and it was just as good as the first time I had it.

I hope you all had great holidays and a good New Years.  I promise to cook and post more in the new year.

Love ya,

Rex






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Thursday, December 10, 2009

Haricots Verts à la Maître d'Hôtel - Buttered Green Beans



Oh Hello Lovers of Food!!
First off I hope you enjoy my new intro that will be with all of my videos.  As I make more of them I hope to continually expand my editing knowledge to bring some pizazz to my videos.   As far as this reciepe well it would have been great if I cooked them right.   I was trying to get my brown butter sauce just right for my chicken and they both have butter and lemon juice and I swapped the ingrediants for both so one had too much and other not enough.  ;-P
All in all though it tasted great.   One thing that I continually learn cooking Julia Childs recipes that even when you do screw it up it still tastes good.  Even the burned chicken.
I hope you enjoy this quick little video.
Rex 


Ingredients:


2 lbs (1 kg) fresh or frozen green beans
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley

Boil the green beans in salted water for 10 to 15 minutes, until tender
but still slightly crunchy. Drain the beans and transfer to a large
skillet over moderate heat. Toss the beans for a minute or two to
evaporate any water clinging to them. Add the butter and toss to coat.
Add the lemon juice, salt, and pepper, and toss. Place on a serving
platter or individual plates and sprinkle with the chopped parsley.
Serves 4 to 6.

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Wednesday, December 2, 2009

SOUPE À L'OIGNON - "Onion Soup"

Hello Lovers of Food!!

I had extra onions and thought I would try the onion soup.   Some of my videos are out of order at this point but nevertheless it is still a episode.   I had a few cheesay moments in this one and I hope you can enjoy it.  I think I really should have Billy Mays job now that there is an opening.

I hope you enjoy the episode and I have some great recipes coming up.

Rex



Ingredients:
1 1/2 lbs or about 5 cups of thinly sliced onions
3 Tb butter
1 Tb oil
a Heavy bottomed 4 quart covered saucepan
1 tsp salt
1/4 tsp sugar
3 Tb flour
2 quarts boiling brown stock
1/2 cup dry white wine or dry white vermouth
salt and pepper to taste.
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