Skip to main content

Cooking with Chris

Search This Blog

Raspberry Vinaigrette

on January 14, 2012

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

2 cloves garlic, minced
3 tablespoons raspberry jam
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup extra virgin olive oil, or more
dash of salt & pepper

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Popular Posts

Chicken Broth for Mami

Ingredients 3 pounds chicken, cut into pieces 1 slice Hoc Shui or Smithfield ham 1 stalk big scallion, cut in half 1 inch ginger, sliced 3 quarts (12 cups) water Directions Blanch ham in boiling water and remove grime. Wash the chicken and cut into pieces. In a big pot, put 12 cups water and add the chicken and the ham. Bring to a boil and remove the scum that floats on top. Add the ginger and scallion. Cook on medium heat and simmer for 2 hours. Remove ham and transfer to a bowl. Cover with broth and keep in the refrigerator. Remove and get all meat out of the chicken and transfer to a container to be used as toppings. Put back the chicken bones to the pot and continue to simmer the broth for another 2 hours on low heat. Strain chicken soup into a big bowl (this is your 1 st broth) but leave the chicken in the pot. Add water to the pot with the chicken and simmer for 2 hours to make another broth (this is your 2 nd broth) which is less flavorf

Raisin Oatmeal Cookies 3

1 cup unsalted butter 3/4 cup raw sugar 1 teaspoom vanilla extract 2 eggs 1 1/2 cups unbleached all-purpose flour (sifted) 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3 cups oatmeal 1 cup raisins Preheat oven to 350* F Cream the the butter by hand or in an electric mixer. Add the sugar and cream together until well blended. Add the vanilla extract and the egg and mix together. Mix the flour, salt, baking powder, and baking soda in another bowl. Add to the butter mixture a little at a time until fully incorporated. Add the oatmeal and the raisins and mix well. Scoop about a tablespoon of the dough and shape into small round balls. Arranged on a greased cookie sheet or line with parchment paper. Bake for 10 to 12 minutes or until sides are brown. Do not over bake. Cool in cooling rack for 20 minutes before eating. *Note The cookies were good and healthy. It has less sugar. I used raw turbinado sugar which still has the nutrients compared to

Pan de Sal 5

4 cups unbleached all-purpose flour minus 4 tablespoons 4 tablespoons secret ingredient 2 teaspoons salt 4 tablespoons sugar 1/3 cup warm milk 1 tablespoon active dry yeast 2 tablespoons sugar 2 eggs 3/4 cup warm milk 6 tablespoons melted butter bread crumbs Proof the yeast by adding the warm water and sugar and let rise for 10 minutes. Meanwhile, mix the flour, secret ingredient, salt, and sugar. Make a well at the center of the flour mixture and slowly add the eggs, warm milk, and the yeast mixture. Mix until it forms into a ball of dough. Knead for 10 minutes and cover with a plastic wrap and keep in a warm place. Let rise for two hours. Punch in the middle and cut into two or four parts. Let rest for 5 minutes. Knead each part for about 5 minutes and form into a log about 12 or 14 inches long and 1 1/2 inches in diameter. Roll into bread crumbs and cut the log into 1 1/2 inches thick and lay on a greased baking tray or use a parchment paper. Bake in a p

Powered by Blogger

All Rights Reserved. Chris Nyles Test Kitchen. Copyright 2014.