It had been a while since I did some baking at school. I prefer to be sticking with the Savory Kitchen upstairs. But, I found this recipe online and thought it would be a nice treat to make for my fellow students for family meal. I went into the bake shop in the early hours of the morning to get this done before I got to work making the morsels for the lunch rush. It is quite a nice feeling being by yourself with no loud noises from others, concentrating on a wonderful recipe like this. Although I am going on a bit. It turned out very well and I let it sit overnight to chill. We had it for lunch as well as some other desserts that other students made for us. It was tangy, sweet, creamy and crunchy. For those who love the actual treat in the freezer section, this is the perfect incarnation for the baker. Please make it and thank me later. Bon Appetit!
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I think aside from Fish and Chips, if you were to ask an American to name another classic British dish they would say Shepherd's Pie. This is a go to meal to make if you want to have a one dish meal. We have made this a many number of times for lunch at Allegany College of MD. Originally designed as the poor man’s dish in the late 18th century in Britain, the Shepherd’s Pie or Cottage Pie is one of the greatest dishes born in Britain. It was designed to incorporate potatoes into every meal. It was an option when food was scarce. This is my recipe made American style with peppers and cheese! You start out by making mashed potatoes. The recipe comes with a method for mashed potatoes, but you can make them any way you want. Just make sure you don't make them too liquidy. Once it bakes with the meat mixture it will thin out. You then make the meat filling. Brown your ground beef, and then saute your vegetables. You thicken it by adding flour. Then you add beef stock, cream or milk and your seasonings. Once thickened, you pour this mixture into a baking dish. You spread your mashed potatoes on top. Cover with foil and let it bake for 20-25 minutes. Then, you remove the foil and top with cheddar cheese and let it melt under the broiler for a minute. Normally the British don't put cheese on it, but when in America, where anything is better with melted cheese, I had to do it. You then can serve it plain as is, but I like to eat it with a nice drizzle of HP Brown Sauce. If you are in need of a simple dish, this is perfect for you. Bon Appetit!
I have lived my whole life wanting to eat potato salad. But unfortunately for me, my mother and probably every one else in the world has to put those gross hard boiled eggs in them. So the other day, I thought..."I am making my own potato salad!" I first started thinking about great flavors to mix instead of just straight mayo and salt and pepper. To my luck, Ina Garten was making a mustard and dill potato salad for a picnic. So afterwards, I wanted to make my own sauce recipe. What was born, is what I have been eating all week long. I have had to make another batch. It is so unbelievably delicious. I could just eat this all day long. I have used some of Ina's techniques but created my own recipe. You start out by boiling red potatoes, whole in salted water. The trick then is to drain them just before they are completely tender and cover them with a lid or towel to steam until fully cooked. You then mince some celery and red onions. The final thing to do is to make the sauce. The sauce consists of: mayo, sour cream, good Dijon or brown mustard, dill, celery seeds, sugar, apple cider vinegar, milk. It is a good idea to add a little bit of the dressing while the potatoes are still warm. Then add the rest later. I guarantee once you have potato salad this way, you will never think of adding eggs to it again! Bon Appetit!
This is a recipe I came up with myself. I was trying to come up with a new recipe for chicken that I could make for my fellow culinary students at Allegany College of MD. We make lunch for each other every day, and we use chicken the most because it is not as expensive as other meats. So I started thinking that we make a beer cheese soup that is delicious. I though, it would be even more delicious thickened up and served over chicken. So I came up with the recipe below. It is wonderful. This would be great served with a nice German or English beer and some soft pretzels and potatoes. Just thinking about this dish is making my mouth water. Bon Appetit! P.S. Sorry I couldn't find a picture for this. I guess that is to be expected since I wrote this recipe myself!
I stumbled upon this recipe in the October 2014 issue of Food Network Magazine. It was in a section with about 25 ways to use apples. I got to thinking, this would be a great idea. It also helped that my mom was given about 50 apples by our neighbor. So, it was a perfect excuse to try a new recipe. I did however tweak it a bit. For example, the recip doesn't call for cinnamon, but I am partial to cinnamon. There is also no flavoring to the meringue, so I added vanilla. I did however put a little too much meringue, but its all going to the same place. I had it for dessert last night. It was delicious. I highly recommend it. I also think I will give it to my baking instructor, Debbie to try it. Bon Appetit!
I made this a few semesters ago when I was researching British food for my International Cuisine class. We each chose a country and we spent a semester doing research on cuisines of that country. We also had to take one recipe we found and make it for the students to try. It was recieved with a lot of skeptiscism, but a lot of people enjoyed it including myself. I have been making it ever since. Coronation Chicken is a great way to use up leftover chicken. It is basically curried chicken salad. It is lovely served with a rice salad, as a baked potato filling, and great for lunch boxes, picnics and buffets. How versatile! The dish was designed for the coronation of Queen Elizabeth II in 1952 as a representation of the, then, colonial nature of the British Empire so includes fruit, curry and mayonnaise. There may no longer be a British empire but this recipes remains a firm favorite all over the British Isles. Coronation Chicken has made something of a comeback with a resurgence of interest in serving it at the Queen's Diamond Jubilee in 2012. If you are interested in that curry flavor, this would be the perfect dish for you! Bon Appetit!
I first discovered this recipe watching Ree Drummond's "The Pioneer Woman". She said that this was her family's favorite snack/breakfast. She explained the right and wrong way of making cinnamon toast. Apparently I have been making it wrong my whole life. The wrong way is to toast bread and spread butter and sprinkle cinnamon sugar on top. WRONG!
When I saw her make cinnamon toast the right way, I tried it and it is almost like a heavenly moment. The clouds part, you see sparkles. Here is the correct way to make Cinnamon Toast:
I guarantee once you make this, you will never go back to the old method of making cinnamon toast! Bon Appetit! Aside from fish and chips, this is a classic pub dish. In my opinion this is British comfort food at its tastiest. It may sound simple but there are a few complex flavors. For example, the baked beans. I would not suggest some highly rich beans like "Bush's". I would suggest getting a neutral flavored brand of beans such as "Campbells" or "Heinz". Like I have said before, you can only get traditional Heinz Baked Beans through the internet or in a specialty food store, due that they are made and sold exclusively in England. If you wish to find them online, I would suggest the British Food Depot. Their link is below. These beans are in a simple tomato sauce. I like to doctor them up a bit myself. What I would add to them is some tomato ketchup. This enhances the flavor of the tomato. Then, add a little bit of salt and pepper. This simplicity of the beans may be boring to some but it is just delicious. Another reason, you don't want to strong of a flavor is because in the end you drizzle some good old HP Brown sauce over the whole lot. The HP Sauce you can also find online.
Then, you have the deal with the Bangers, or sausages which we Yanks call them. I cannot stress this enough...DO NOT BUY SWEET OR HOT ITALIAN SAUSAGES! They simply do not belong in any other dish that is not Italian in origin. Besides, I in general don't like Italian sausages in any rate. What you want to buy is some good beef or pork sausages. They can sometimes be found under the name English or Cumberland style sausages. Something with a nice flavor but again not too strong. Once you have the first two things taken care of, then you just have the Chips (french fries). I don't think I have to explain anything further. Except, just get good fries. By that I mean straight forward fries, no shapes or crinkle cut. Homemade are the best option. Just fry up the sausages and chips. Make the beans and doctor them up. Then, just plate up the chips and bangers and spoon the beans on or beside them. Serve with a bottle of HP Brown Sauce and a nice pint of beer or cider. For all of the products such as the Heinz Baked Beans, HP Sauce and even the Sausages, check out the British Food Depot below. Cheers! Cooked correctly this can be one of the most satisfying French dishes. Chicken on its own doesn't have a lot of flavor. But, the wonderful flavor of Marsala wine penetrates into the chicken. Mixed with the freshness of the mushrooms and parsley, it is truly satisfying. It can be fattening to some, but delicious none the less. You start by seasoning and flouring the chicken. You then saute it until browned and cooked through. Remove and cover the chicken with foil. Next, in the reserved drippings you saute some shallots and sliced mushrooms. Then comes the Marsala. Now, you want to use dry Marsala, NOT SWEET! The sweet has a different taste. Also,if you don't wish to spend a lot of money or you are under 21 like me, you can opt to use cooking Marsala. The brand I use is Holland House. Another good thing about using this, is that there is already salt added to it. You won't have to worry about adding salt to your dish. Then, once you add the wine, you want to bring it to a boil and reduce to simmer. Since the chicken was breaded with flour, this will thicken the sauce as it boils. For an added touch of richness, I like to add a tablespoon or two of heavy cream. Once the sauce has thickened, you add back the chicken and add parsley. Just let the chicken warm through and serve. When it comes to serving this, the classic method is to serve it over rice. But, you know me, I can't stand to serve something as elegant and rich like this over something as boring and simple as rice. I would prefer to serve it with a side of roasted potatoes or noodles. Ultimately it is up to you how you serve it. Bon Appetit!
My good friend Stephanie made this for the students at Allegany College of MD! After tasting it I begged her for the recipe. As far as I am concerned, this recipe has brought the pork chop back from the abyss of boredom. The sauce is one of the best BBQ sauces I have tasted. It would taste good over anything. I ate it with french fries that we had with the pork chops. I don't think I can explain any further about this dish, other than read the recipe attached below! If you make this, I guarantee that you will be hooked on pork chops! Bon Appetit!
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