Category: Cooking TV

We were out of mayonnaise up at the house, and we wanted to make turkey sandwiches, which must have mayonnaise!

Check out how Eric makes mayonnaise, and learn how you can too. Its a simple mayonaise recipe and easy to do.

If you add anything to this mayonnaise, it becomes and aoli. You could add curry, garlic, herbs, and then we can call this an aoli recipe as well.

Eric’s Mayonnaise Recipe

1 egg or 2 egg yolks

1 cup of olive oil or vegetable oil

1 tsp salt

4-5 teaspoons of white vinegar or lemon juice

few teaspoons of mustard or dry mustard

1 tblspoon hot water.

put the egg or egg yolks in a blender with salt, mustard and vinegar.

turn blender on medium and slowly drizzle in the oil. it will churn into mayonnaise.

you can add herbs, garlic, or other aromatics to make this a great spread.

this keeps about a week in the fridge.

Wondering how to make pizza at home, or need a good pizza dough recipe? Here we go. Using the Artisan Bread in Five Minutes a Day dough as a base, we create some super great and fun pizzas here. You’re best off with a bread – pizza stone to make these.

Watch the How To Make Pizza episode and share with us your pizza recipes.

Check out another Gardenfork episode we did making bread based on the Artisan Bread book here.

This pizza dough recipe is adapted from Artisan Bread in Five Minutes a Day, see their site for info on buying their great books.

This works best with a clear 6 quart plastic container with a lid that can be slightly ajar, not super tight on the top of the container.

Take 3 cups of warm water, add to it 2 packets of active yeast, 2 tablespoons of salt and 2 or 3 glugs of Olive Oil.

Add 6 cups of all purpose flour to this and allow to rise for a few hours.

When the dough has about doubled, put it in the fridge.

You can use the dough right away, but its best to leave it overnight in the fridge.

cut off a a hunk about 4″ in diameter, and roll it into a ball, turning the outside into the inside as shown in the video.

lay out on a floured board and roll out to desired diameter.

bake on a preheated baking stone in a 500F oven until bubbly and crisp.

I’m calling this the Balsamic Vinegar Hack, or cheat. Chris Kimball of Cook’s Illustrated and America’s Test Kitchen posted about making grocery store balsamic vinegar taste like the expensive kind, so I wanted to try it and see. So check out our balsamic vinegar recipe video here and let us know what you think.

Here’s what happened:

My sister is the bread baker in the family, so we do what she says. Just watch here and you’ll see.

here is the link to the bread recipe: http://www.breadworld.com/Recipe.aspx?id=463

I cooked up this simple rice and beans recipe after making beans for a few years. These are great, cheap and healthy. There are many recipes for beans, so let us know yours.

Quick rice and beans recipe

cook one bag of black beans, drain, and reserve liquid

chop one large onion and saute in oil until golden brown.

clear a space in the center of the pan to add the spice.

add 1 tablespoon of smoked pimenton or smoked paprika  ( you can use a mild chili powder if you like, but us a lot less. add to taste, start with one teaspoon )

let this spice cook for 30-60 seconds in the center of the pan, don’t burn it though.

now stir back into the center the onions and allow the flavors to meld for 2 minutes or so.

add the drained black beans, and enough of the bean cooking liquid so the beans are thick but not like soup.

allow the beans to meld with the onion spice mixture on low heat and serve with rice and yogurt or sour cream.

season with salt and pepper

©2009 Eric Rochow

Got a ton of tomatoes? Here’s a quick and simple pasta sauce recipe to make with all those tomatoes.

Pulled pork is one of those BBQ dishes that can be many things to different people. BUT , when you don’t have your smoker handy, this slow cooker – crock pot pulled pork recipe is pretty good. Its not the real thing, but its a good second, and it cooks overnight.

Slow Cooker Crock Pot Pulled Pork

1 pork shoulder with skin on

3/4 cup Dry Rub either store bought or home made *see note below

1/2 cup brown sugar

1/2 bottle of liquid smoke

Rinse Pork Shoulder and pat dry. Place the pork in a large flat cake pan or cookie sheet.

Slather with the Dry Rub, trying to coat the whole shoulder evenly .

Wrap the shoulder in plastic wrap and refigerate for a few hours or days. Its up to you.

Place the pork shoulder in a slow cooker, turn on Low, and let cook for 8-10 hours. Add half a bottle of liquid smoke. No need to do anything, just let it cook.

After cooking, remove the shoulder from the cooker and gently pull apart the meat with 2 forks, you can remove the leftover skin and fat.

Save the pork bones in the freezer for Pea Soup

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Buttermilk Cole Slaw, adapted from Eat Boutique,

approx 4 cups shredded green cabbage

approx 2 cups shredded red cabbage

4 carrots shredded

handful of raisins ( optional)

3 tablespoons of mayo

2 tablespoons cider vinegar

2-4 tablespoons mustard, i prefer deli mustard, its up to you.

1/2 cup buttermilk

1-2 tablespoons honey

Ground pepper

Mix all the liquid ingredients together using that magic tool called a fork. Pour into the shredded slaw, mix and refrigerate.

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Dry Rub

There are many views on Dry Rub recipes, here is what my friend Scott says:

I usually have batch of the rub described here on hand:

http://metrotimes.com/editorial/story.asp?id=6553

Roughly equal parts: salt, brown sugar, paprika, onion powder, garlic powder, cayenne pepper, chili powder, black pepper, celery seed

I usually use it on ribs, but probably be fine in this case, too. I’ve also used commercially available rubs (which tend to have more salt) — e.g., from the Salt Lick in Texas. Alton Brown’s recipe is also good:

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-ba…

Basically, 8 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part *insert your mix of spices here*

The only required ingredient is salt and there is lots of room to experiment. For this relatively wet application, the sugar probably isn’t quite as big a deal since it’s not going to really caramelize.

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What is your Dry Rub recipe? and have you tried the slow cooker method? how is it?