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  • The Timid Chef 12:14 am on June 9, 2019 Permalink | Reply  

    Sauteed Cabbage with Mustard Bacon Relish 

    I am always looking for new ways to incorporate more cabbage into meals. This looks really tasty and I will try it soon

    Bits and Bobs

    When you need a quick lunch before work. Sauteed cabbage with mustard bacon relish and some of the pork butt in gravy* over mashed potatoes. Washing the dishes took more effort than fixing the meal, to be honest.

    Welcome to moj’s complaint corner. Around here, people love to fry up cabbage with bacon, but 90% of the time, the dish turns out limp, bland, and super greasy. Sauteed cabbage with mustard bacon relish redeems my faith in cabbage with bacon- the bacon’s crispy/chewy and the cabbage is slightly caramelized with a nice bite. Plus, it helps clear out some leftovers, so total win. (Serves 1)

    Heat a medium pan over medium low heat with the relish, adding a bit of fat if needed.

    When the pan bottom is lightly coated with said fat, add…

    View original post 70 more words

  • The Timid Chef 2:17 am on June 8, 2019 Permalink | Reply
    Tags: mashed potatoes, , potatoes, side dish, whipped potatoes   

    Module 2-3 Recipe: Amazing Mashed Potatoes by Donna 

    I use whipping cream instead of milk in my mash potato recipe. I never said this is a low- calorie recipe, 🙂 and it is not meant to be. The cream gives the potatoes a wonderful, creamy flavor without watering them down. You could substitute half and half, but the result isn’t quite the same. I have tried whole milk, but to get the creamy flavor they become too watery.

    I am not giving exact measurements in my recipe as I don’t use them myself. I taste and add a little more of something and taste again. Remember that you can add more of something but you can’t take it out, so be sure to add just a little then taste and decide whether you need to add more. I am giving approximate measurements so you can get an idea of where to start.

    How to make the best mashed potatoes

    Donna’s Amazing Mashed Potatoes

    Be sure to watch the video and to read the entire recipe BEFORE beginning.

    • About 4 to 6 medium russet potatoes (waxy potatoes such as red potatoes are not the best choice)
    • 1/8 to 1/4 cup unsalted butter approximately (margarine is a poor substitute)
    • 1/2 cup whole cream (maybe a little more or less)*
    • 1/8 to 1/4 cup finely chopped white or yellow onion (green onion also works really well)
    • Potato water from the potatoes (you may or may not need to use it)
    • 1 – 2 heaping tablespoon(s) sour cream (more or less)**
    • 1/8 cup shredded mozzarella cheese (more or less)
    • Sea salt or seasoned salt to taste (start with 1 teaspoon and adjust from there)
    • Pepper ( like to start with about 1/4 teaspoon and adjust from there)
    • Chicken stock (optional)

    Step 1: Watch the video above and read this entire recipe BEFORE beginning.

    Step 2: Wash the potatoes thoroughly and scrape off any bad spots. I don’t peel my potatoes, but you can if you want to.

    Step 2: Cut the potatoes in cubes that are about the same size and carefully drop in a pot of COLD, salted water. (Optionally you could use half cold water and half chicken stock). Adjust the temp and bring to a gentle boil.

    Step 3: Cook until soft and then drain reserving a cup of potato liquid. (If the potatoes are too dry and I don’t want to add more cream, I use the potato water). Turn the burner down to low. Don’t return the potatoes to the heat YET.

    Step 4: Using a different pan, slowly heat the cream, butter, sour cream, and mozzarella until the cheese and butter are barely melted.

    Step 5: Turn off the heat and return pan full of drained potatoes back to the hot burner. (It needs to still be hot but not on. This keeps the potatoes from getting cold) Use the potato masher to mash potatoes as you add the melted butter-cheese-cream mixture. If necessary, add a few splashes of the potato water with the cream to obtain the right consistency. Be very careful to not add too much.

    Step 6: Add the salt, and pepper to taste. Adjust all of the ingredients as necessary for your taste. You may need to add a little more butter or cream or onion or sour cream.

    Step 7: Add onion last and mix in.

    Step 8: You can use a hand held mixer but if you do, be careful to not over beat or you will have a bowl full of glue.

    Note: To build more flavor, you can saute the onion in ghee until slightly brown and then add to the potatoes.

    Also, you can sprinkle with chopped bacon, chives or chopped parsley if you desire. I have also added a little garlic powder and/or basil to the recipe as well.

    These potatoes are delicious with cream gravy and pan-seared chicken thighs or even chicken fried steak. They are also good by themselves!

    *Some people add cream cheese to their whipped potatoes. I am not a fan but I know many people are. However, the cream cheese will not get the same results as the sour cream and whole cream.

    **You could substitute plain, whole-fat greek yogurt for the sour cream. The taste and texture is slightly different.


  • The Timid Chef 9:47 am on June 3, 2019 Permalink | Reply  

    Module 1-9 Ratatouille 

    I have included two recipes for Ratatouille. I like both of these recipes and they use some of the techniques we have learned (and it is sooo good).

    Here is a recipe for Ratatouille from America’s Test Kitchen. I have tried both this recipe and the one that follows. I can’t make up my mind which I like more. This recipe uses a Dutch oven and so yummy.


    Visit Cooks Illustrated to learn more.

    This video and recipe is from Escoffier Culinary Academy. It is a little on the lengthy side, but he does an excellent job of explaining EVERYTHING. Enjoy!

  • The Timid Chef 9:06 am on June 3, 2019 Permalink | Reply
    Tags: concasse, ,   

    Module 1-7 Tomato Concasse 

    Tomato concasse is more of a cooking technique than recipe. It involves boiling scored tomatoes in water. You will then proceed to peel, remove the seeds, and then chop them. The end result can be served alone, as a base for tomato sauce , or in a variety of dishes.

    Tomato Concasse


    2 Beefsteak tomatoes

    If you have a skimmer it will make this process much easier.


    Bring a pot of water to a boil. Score the tomatoes and blanch them for 30 seconds. This loosens the skin. Immediately shock in cold water; peel off the skin with a paring knife. Then slice through the equator and remove the seeds. Cut the tomatoes in an even dice.

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