GardenFork – Eclectic DIY

Tag: food

  • Best Rice Pudding Recipe : GF Video

    Best Rice Pudding Recipe : GF Video


    How To Make Rice Pudding Recipe Video. I love rice pudding, here I show you how to make rice pudding in the oven. There is also a stove top rice pudding recipe, which we will show you soon. Rice pudding is a comfort food, it reminds me of diners and maple syrup. Plus rice pudding is super easy to make, even I can make it .
    Many people make a bouron sauce for rice pudding, but I prefer honey or maple syrup. I’m not big on the bourbon sauce, I find it too sweet and boozey.

    Plus this is another use what you got recipe, in that you can put in nutmeg or cinnamon or a combo of both. At the local diner, they sprinkle the cinnamon over the dish of rice pudding just before baking it rather than mixing it into the batter.

    Other additions that I’ve seen are chopped apple, lemon or orange zest, dates, currants, and other dried fruit. Try some stuff in your cupboard and let us know what works for you in the comments below.

    In testing for doneness, its eye of the beholder, some people like pudding firm, and others like it more loose pudding like. I think a lot of it depends on what you ate as a kid. I remember a lot of Jello pudding as a kid, so i tend toward the firm side of puddings.

     

    rice pudding small

    Best Rice Pudding Recipe
    Ingredients
    •    2 cups cooked rice, long, short, or brown
    •    1 1/2 cups milk
    •    4 eggs
    •    1/3 cup sugar
    •    1 tsp vanilla
    •    1 tsp salt
    •    1 tsp cinnamon or nutmeg
    •    1/2 cup walnuts or raisins ( optional)
    Cooking Directions
    1. Preheat Oven to 325F
    2. Mix together everything but the rice.
    3. After the eggs are well mixed, add in the rice.
    4. Pour the batter into a greased 8×8 or 9×9 dish
    5. Bake for 25-30 minutes
    6. Pudding is done when its the consistency that you like pudding, some like it firm, some like it jiggly.
    7. I prefer to serve warm with honey or maple syrup.

  • Sweet Potato and Kimchi Fritters

    Sweet Potato and Kimchi Fritters

    This recipe is one many that I’m developing for an cookbook project called Kimcheelicious. It’s about home-fermentation and cooking with kimchi that you make in your own kitchen. I’m raising funds on Kickstarter.com to get this book off the ground.

    If you like this recipe please support Kimcheelicious on Kickstarter. Fundraising ends on August 28, 2012.
    http://www.kickstarter.com/projects/1906123150/kimcheelicious-puts-a-korean-pickle-on-the-america

    To look at Kimcheelicious food ideas go to my Tumblr.com page:
    http://kimcheelicious.tumblr.com

    Cheers,
    Tony Limuaco
    Contributing Food Writer

    Sweet Potato and Kimchi Fritter (makes roughly 20 fritters)

    • 1 1/2 cup sweet potato, grated
    • 1 cup mashed potato (Russet or Yukon)
    • 1/2 cup Napa cabbage kimchi, well drained and minced, reserve juice
    • 1/2 cups onion, minced (white or Spanish)
    • 1/2 cup Poblano pepper, cut into match sticks
    • 1/2 cup corn starch
    • 1 egg, beaten
    • 2 tsp sugar
    • 1/2 tsp nutmeg
    • 1 tbsp granulated garlic
    • 1 tbsp salt
    • 2 tbsp toasted sesame seeds or 1 tbsp dark sesame oil (optional)
    • 2 tbsp coarse Korean chili (optional)
    • high frying oil (canola or soy)

    Dipping Sauce: Mix all these ingredients together.

    • 2 tbsp kimchi juice
    • 2 tbsp soy sauce
    • 1 tsp rice vinegar
    • 2 tbsp water
    • 1 tsp honey
    • 1/2 tsp dark sesame oil
    • 1 clove minced garlic

    Prep: Boil potato, mash and cool. Cut pepper into matchsticks, rough 1 1/2″ in length. Drain kimchi well in a colander and press into a paper towel, and mince. Mince onion. Reserve the juice for sauce. Grate sweet potato. In a large bowl, combine all these with dry ingredients. Beat egg and mix everything well well. Refrigerate for 20 minutes.

    In a wok or large pot, add oil to the depth of at least 2″. Heat oil to 375°. You can also check the temperature with the end of a wooden spoon or a chop stick. When bubbles form around end the oil is ready for frying. Be sure to cover with a splatter screen wen frying. For larger batches: If oil starts smoking or becomes very cloudy, lower heat or allow to cool and change oil.

    Scoop sweet potato batter with a large dinner spoon and pack tightly, squeeze out excess juice as you form a fritter. Drop into hot oil. Fry no more than 6 to 8 fritters at at time, allowing 3 minutes on each side or until the fritters are crisp and golden. Drain well on a rack or paper towels. If serving later keep warm in oven at a low temperature (100°). Serve while they’re crisp and hot with dipping sauce.

    You can freeze in batches for future meals. Freezing actually preserves flavor and nutrients such as vitamins A and B. To prevent them from freezing into a large boulder, freeze them individually first. Form fritters and place them onto tray with at least 1″ of space between. Put them in the freezer for about two and a half hours then put them into a large freezer bag. Deep fry as instructed above.

  • Braised Italian Meatball Recipe

    Braised Italian Meatball Recipe


    My friend Elaine’s mother is the consummate southern Italian cook. Mama Lena shared her meatball recipe with me over the phone, but I had to figure out the proportion of ingredient. After a few batches I think I came close. Lena’s meatball recipe makes roughly 50 small meat balls.

    • 2 spicy Italian sausages (remove casing)
    • 1 lbs ground beef (80/20 fat)
    • 1/4 ricotta cheese
    • 1/8 cup grated Parmesan cheese
    • 1/4 cup unseasoned bread crumbs
    • 1/4 cup minced onion (fine)
    • 1/4 minced parsley (fine)
    • 1 tbsp each: dried oregano and basil
    • 1/2 tsp salt
    • 1 egg
    • 3/4 cup olive oil
    • 4 cups of marinara sauce

    The key to rolling perfect meatballs is a little olive oil. Also don’t crowd the pan, cook in small batches (8 at at time). Mix all ingredients well with your hands, set aside for 20 minutes. Coat the palms of your hands with a little olive oil, pinch a golf ball size portion and roll into a tight ball, make enough for the week. Apply olive oil again if the meat sticks to your hands.

    Heat a large saute pan and add enough marinara sauce cover half the depth of the meatballs. Add meat balls to the pan, cover and braise for 8 minutes. Turn meatballs over and braise for another 5 minutes. Set them aside and start a new batch. Add more marinara and a little water if the sauce becomes too thick. Serve meatballs with sauce over your favorite pasta with a little fresh parsley and more grated Parmesan. You can freeze meatballs without the sauce and reheat them in the oven for another meal.

  • Oyster mushrooms found on our hike

    Oyster mushrooms found on our hike

    Oyster Mushrooms we found on a hike in the woods. Part of our Mushroom Identification series. For a mushroom identification video click here. Below the photo are some Mushroom Foraging Books I use to identify mushrooms, The Audubon Field Guide
    is small enough to put in your pocket while hiking, and then you can cross-reference with the larger Mushrooms Demystified
    book, which is also good.



    Click Here To Buy From IndieBound

    Click Here To Buy From Amazon


    Click Here To Buy From IndieBound

    Click Here To Buy From Amazon

  • How to Make Applesauce Recipe : GardenFork.TV

    How to Make Applesauce Recipe : GardenFork.TV

    Learn How to Make Applesauce as fall starts and apples ripen. We get apples from our local pick your own orchard or from our neighbors who have a very nice apple orchard. After you’ve made applesauce, you can can it, watch our hot water bath canning video.

    How to make applesauce the GardenFork way

    Making applesauce is not rocket science. It does take some attention, making sure you don’t burn the bottom of the pan, but is easy to do. This is something you can do with your children, get them involved in cooking.

    How to make applesauce

    Your first choice is are you a skin on or off kind of person. I leave the skins on when cooking down apples to make applesauce. The skins add the red-pink color to the sauce and also thickens it a bit more. I think there’s also a nutritional benefit to the fruit skins.

    Next up is do you want to remove the seeds and core before or after cooking down the apples. You can core the apples before adding them into the pot, or just put whole apples in to the pot and deal with the cores later. You can also just quarter the apples and remove the seeds later.

    If you are leaving the skins on, you’ll need a food mill. These are great tools to have around anyway for other projects. You can use it to make tomato sauce and de-seed other fruit pulp.

    Also important when making applesauce is a pot with a thick bottom so the sauce does not scorch, or you can use a heat diffuser. The key here is to cook down the apples, but not burn them, low and slow works well.

    So there you go, some pointers on how to make applesauce, below is the recipe.

     

     

    How to Make Applesauce Recipe : GardenFork.TV
    Recipe Type: Dessert
    Cuisine: American
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 32 ounces
    This recipe makes it easy to make your own applesauce.
    Ingredients
    • 3 lbs ripe apples
    • 1/2 cup water
    • 1 tablespon Cinnamon
    Instructions
    1. Core and cut the apples into quarters.
    2. Add cored – cut apples and water to the pot, put pot on high heat.
    3. When the water and apples start to sizzle, turn down the heat to low, cover, and let the apples cook down.
    4. Add the cinnamon.
    5. Mash the apples down occasionally, until the apples become sauce.
    6. If you like a smoother sauce, cook the apples down longer, taking care not to burn the apples.
  • Bees Don’t Poop in their Hive

    Bees Don’t Poop in their Hive

    With at title like that how can you not listen? Tracy joins us today to talk about our recent dinner at Roberta’s in Bushwick, The Encyclopedic Cookbook, and DIY Wood Fired Pizza and Bread ovens.

    Our New Sponsor: Allison House, http://www.allisonhouse.com/ a data aggregation and integration company that specializes in weather and weather related data. Look for our high tech weather station – that Allison House has provided for Gardenfork – to be on our website soon.

    Here are the links

    robertas

    Roberta’s Bushwick, Brooklyn

    Cathy Erway and the Heritage Radio Network

    Article on Roberta’s in Edible Brooklyn

    photo

    Culinary Arts Institute Encyclopedic Cookbook

    2photo

    A young person at Roberta’s

    Mike Sense’s blog

    Wood Fired Pizza oven video