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fast_cars

Chef #2382068

Edmonds, WA

Joined: Aug 29, 2012

21 Public Recipes by fast_cars

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Roast Duck With Apricot Glaze

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Be the first to review! | By fast_cars

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I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

Recipe #498949

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Pistachio-Crusted Moroccan Rack of Lamb With Israeli Couscous

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Be the first to review! | By fast_cars

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We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. (Food.com has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on Food.com. But I will also provide one at the end of this recipe

Recipe #493364

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Bartlett Pear Tart

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Be the first to review! | By fast_cars

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This recipe is based on one from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. In the original recipe, Chef Sarah uses a Hazelnut crust, which will be included at the end of this recipe. I prefer a regular pie crust. Although not a baker, I make a foolproof crust with my food processor. However, even a ready-prepared purchased crust works fine, too. I won't tell if you won't. Pears can be poached and custard made a day ahead and refrigerated, just bring to room temp before baking.

Recipe #491060

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Oyster Bisque With Mushrooms and Wild Rice

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Be the first to review! | By fast_cars

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I like to serve oysters on special occasions.This bisque is based on a recipe from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. It begins by first making your base by sauteing onion and celery in butter, adding rehydrated wild mushrooms, then seasoning with thyme and nutmeg, making a rue with some flour, then stirring in your juices from the rehydrated wild mushrooms, oyster liquor, fish stock, and sherry. While the soup base simmers, prepare wild rice, and saute your fresh mushrooms. This is where you can really be creative with different types of mushrooms, like my fave, Hen of the Woods, AKA Maitake, which adds an intense earthiness and an interesting texture. Once the soup base has simmered, add in your light cream and blend with an immersion blender. Add in your sauteed mushrooms, wild rice, and oysters.The base and the wild rice can be made ahead. The original recipe uses heavy cream and cream sherry. Makes a lovely first course for a holiday dinner.

Recipe #491037

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Savory Oatmeal, Risotto Style

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Be the first to review! | By fast_cars

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Who knew that steel-cut oatmeal could be treated like risotto? It would have never occurred to me until some friends suggested it. Food.com is so very comprehensive, should have known I would find a few versions of it here. Perfect comfort food on a chilly autumn day, warm, filling, and healthy. Mushrooms are optional. But if you are using them, wipe them clean with a paper towel. If they are washed, they act like a sponge, soaking up the water. I have only tried this with steel-cut oats, like McCann's or Bob's Red Mill.

Recipe #489975

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Lamb Tagine With Walnuts and Pomegranate

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Be the first to review! | By fast_cars

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In this recipe, Jamie Oliver meets Nigella Laswon. His Spiced Lamb Stew with Walnuts and Pomegranate is transformed into a tagine, which was inspired by her Lamb Tagine with Dates and Pomegranate. I had no dates, so to balance out the sourness of the pomegranate, I used honey. It needed far more heat for my own preference. But with a little Harissa (prepared) on the side with a tangy Onion-Pomegranate Relish and some fluffed couscous, this was good and so very unusual. I had pondered grinding the walnuts after toasting them so they would act more as a thickener, but I liked the different texture and crunch with them being chopped. I found pomegranates that were reasonably priced at a nearby market. But since I was unable to extract very much juice from them, I purchased pomegranate juice at Trader Joe's. I have heard on foodie-type TV shows that the way an onion is sliced affects its flavor. Seems the flavor is more acrid when sliced horizontally, so I suggest slicing vertically.

Recipe #489609

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Braised Short Ribs in Red Wine

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Be the first to review! | By fast_cars

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What can be more comforting on a chilly autumn day than braised short ribs served over a creamy mash or polenta? After reviewing several recipes, I came up with this one. I enriched my chicken stock with veal bones that I was able to find at a nearby ethnic market. If you cannot find veal bones, then just use chicken stock or veal stock from demi-glace. I use duck fat whenever I can, so I browned the short ribs in some duck fat. To add a little brightness to the sauce, I added the zest of an orange along with some of its juice. At first this sauce just did not work, but I kept tweaking it. And when it was served over my roasted pureed cauliflower with blue cheese, it was sublime. Sorry to sound so boastful, but it was really very good. Will serve to my guy tomorrow, and the flavors will be even better. For an extra special touch at serving time, top with a gremolata of grated orange zest, a very finely minced clove of garlic, some toasted pine nuts and some chopped flat-leaf parsley.

Recipe #489396

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Quick-Roasted Chicken With Mustard and Garlic, Jacques Style

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1 Reviews | By fast_cars

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Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.

Recipe #489391

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Lamb Tagine With Okra and Quince

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Be the first to review! | By fast_cars

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The flavors in this modified Saveur recipe are very complex and spicy. Being unfamiliar with quince, fruit that cannot be eaten unless cooked seems unusual. Quince are ripe when yellow in color and are usually available during Fall. Adding an exotic component to the complexity of this dish, nothing can substitute for its tartness and sweetness. Now the poor little misunderstood okra often gets beat up by those who have never had it prepared correctly. Related to cotton, hollyhock, and hibiscus, okra grows in warm climates. Look for young pods under 4 inches long, which should yield tender results when gently simmered a few minutes. Keep in mind that a food processor can speed up the prep work. Although meat is not traditionally browned in making a tajine, I do anyway. Served with couscous and a garnish of preserved lemon on the side, you just might imagine eating outside under a partially open tent, looking out on the desert, all shimmering and silver beneath the starlit Moroccan sky.

Recipe #488783

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Roasted Fennel Salad

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Be the first to review! | By fast_cars

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This very simple salad is from Food & Wine. Very easy first course or light lunch.

Recipe #488719

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Roast Chicken With Root Vegetables, Rosemary, and Garlic

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1 Reviews | By fast_cars

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There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.

Recipe #488531

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Salad Lyonnaise

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Be the first to review! | By fast_cars

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This is my go-to recipe for an easy entree salad. My French cookbook advises to use Frisee lettuce, but I just use a Mesclun mix. I have yet to find Frisee that has a good flavor, but I have been told that a very white head is superb. I don't measure the amount of white vinegar I use in poaching the eggs, but just add a short "glug." I love the flavor of bacon with all of its glory in the "drippings." But to decrease the amount of animal fat in this recipe, I replace most of the drippings with olive oil and find that I still get all the flavor of the bacon from the browned bits that remain. (The fat in the egg yolk is a very healthy fat) This recipe can serve 2, but usually this is a solo dinner for me.

Recipe #488388

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Citrus-Cured Salmon

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1 Reviews | By fast_cars

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Now that I know how to cure salmon, I will never buy lox-style salmon again. This is great on a bagel or on brown bread with either cream cheese or creme fraiche and the usual garnishes of sliced tomato, red onion, and capers Served on a platter with additional grated citrus atop the cured salmon makes for an elegant presentation for serving a crowd. Please note, the format here does not want to accept singular "fillet" and is stating "fillets." However, a whole side of salmon fillet is used in one big piece, not several fillets. Happy Cooking!

Recipe #488258

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Mole Paste (Used for Making Mole Sauce)

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2 Reviews | By fast_cars

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Adapted from Emeril’s recipe, on FoodNetwork,Tequila Marinated Chicken in Mole Sauce, the first step in creating Mole Sauce is to make this paste, which yields 3 1/2 cups. The paste is then further combined with additional chocolate and chicken stock to make an exquisitely complex Mole Sauce to serve with roasted chicken, turkey, pork, fish, Emeril's Tequila Marinated Chicken or in enchiladas. Garnish with the usual in Mexican cuisine, diced avocado, corn tortillas, cilantro, and pickled onion. Since only about a cup is used at a time, the remainder freezes well for use at a later time. I will try this with duck and/or rabbit and get back with you on this one.

Recipe #486722

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1 Reviews | By fast_cars

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Here is yet another version of that mysterious spice blend with its origins in Morocco. This version is based on Paula Wolfert's, the authority on Moroccan cooking (outside of Morocco). Ras el hanout roughly translates to "head of the shop" and according to sources on the internet (and we all know that everything we read on the internet is true ;-)) the authentic versions can contain up to 100 ingredients, among them Spanish Fly and hashish. My version contains only ingredients that I am able to find at my nearby neighborhood ethnic markets; hence, no hashish or Spanish Fly. Since I have been unable to find certain types of peppers included in some recipes, I use dried chipotle peppers. No, it is not Morrocan; but it adds a hint of smokiness, on top of the smoked paprika, which I add later during the actual food prep. Although some versions of Ras include paprika, I feel that I have more control over the flavor if it is added later. Then I use Spanish smoked paprika (De la Vera).

Recipe #486491

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Lamb & Almond Curry (Mughal Lamb Curry)

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Be the first to review! | By fast_cars

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Many thanks to Ivor, of UrbanRajah.com, for graciously granting permission to post his recipe here! Follow him on Twitter! check out his blog! and get his cookbook/ebook! I promised him that a billion home chef would be able to view his recipe....I probably lied about the "billion." But even a small fraction of 1% of a billion is still a LOT of home chefs! Sorry, Ivor, I had to modify the 500 grams of lamb, because this format would not accept that particular measurement.

Recipe #498471

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Indian Chicken Curry (Urban Rajah)

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1 Reviews | By fast_cars

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This recipe speaks to my love of Indian food. It is very spicy and can be as hot as you like. Although I have not prepared it yet, I plan to soon. It is from the site "Urban Rajah" I probably would not use corn oil, but would use ghee. Am just guestimating the cook time to be about an hour, maybe less. And would serve with some pakoras on the side, some raita, and either with rice or naan.

Recipe #489866

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Romesco Sauce (A Spanish Condiment)

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Be the first to review! | By fast_cars

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Having researched many recipes for this condiment, it seems most of them have basic components of smokiness, heat, nuts, red peppers, tomatoes, olive oil and sherry vinegar. They also often include bread as a thickener, but mine does not. In fact, my recipe is so very simple I wonder if it is truly a Romesco sauce. I never measure the amount of nuts, olive oil, or sherry vinegar so the amounts below are approximate. Goes well with grilled fish, chicken, or meat or use as a dip for bread or veggies. A food processor makes this come together easily. I guess it is possible to make something more complicated by not using ingredients that are already processed, like the Smokehouse Almonds, jarred roasted red peppers, or canned tomatoes. But this works well consistently and friends always enjoy it. A very good quality Sherry Vinegar can add a nice touch, but I usually use what I find at the store, Big Lots, or TJ Max. Spanish chef, Penelope Casas, recommends Pimenton De le Vera for paprika.

Recipe #489194

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My Very Favorite Chicken Terrine

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Be the first to review! | By fast_cars

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Adapted from Saveur, this terrine is always a winner. Pre-sliced when served (for the ease of others), and garnished with the luscious gelee that forms, this terrine makes an elegant and impressive presentation, especially with cornichon, a couple of French mustards, and picholine olives. You also want to have sliced baguette available. The Saveur recipe (from Aussie Chef Philip Johnson) uses Macadamia nuts, and those oils are splendid. But being a Francophile, I prefer hazelnuts or pistachios. Then again French terrines (or at least the recipes I have run across) are often much more complicated than this. The very few steps involved in preparing this might sound daunting but are really quite simple. I am not able to bone a chicken as quickly as Julia could have, but the process is not complicated.

Recipe #489168

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Lamb Tandoori With Pureed Cauliflower.

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Be the first to review! | By fast_cars

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This recipe is adapted from Guy Fieri's recipe on Food Network. When cooking any type of animal protein, my own personal preference is cook with bone in. I like to think that the oozing marrow from the bone adds richness and flavor. Guy's recipe included green beans, but we used our favorite veggie, cauliflower. Allow at least 4 hours for marinating. If you are refrigerating your lamb while marinating, allow to come to room to room temperature before grilling. Guy F. suggests 20 minutes. Often times, Indian recipes are served with rice. However, to be a little more carb smart, serving pureed cauliflower is a great alternative to starches like rice or potatoes.

Recipe #487098

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