Recipe « Tanisha Cooks

Recipe

Wednesday, December 29th, 2010

Oyster & Roasted Eggplant

Hello!
My first cooking video. I was nervous and fidgeting a lot
This is a baked oyster dish.

Oyster & Roasted Eggplant: 2 Servings

Eggplant —— 1 (about 1.5lbs)
Onions (1/2 inch dice) —— 2 cups
Unsalted Butter ——- 3 oz. or 6 TBSP
Bacon (1/2 inch dice) ——– 4 oz or 113 grams
Bread Crumbs —– 1/4 cup plus 2 TBSP (extra separated)
Oysters —– 12 oz
Salt —– to your taste
Black Pepper —- to your taste

PROCEDURE:

1) Preheat oven to 425F. Rub eggplant with very little oil and pierce the it with a fork several times.

2) Place eggplant on a baking sheet and bake it for 30 mins or until very tender. Test it with skewer to test if the center is done. Let it cool when done

3) In a hot skillet; add in bacon & saut until its crispy and brown

4) Add in the onion and saute until golden brown.

5) Cut off the stem of the eggplant and peel all the skin off. Cut it into small pieces

6) In a mixing bowl add the bacon-onion mixture and the eggplant pieces. Sprinkle black pepper

7) Pat dry the oysters and add it into the bowl. Mix it all really well.

8 ) Add in the 1/4 cup bread crumbs and mix well. Place the mixture into small individual baking dishes.

9) Melt the butter and drizzle onto top. And sprinkle the 2 TBSP breadcrumbs onto the tops. Bake them for 20mins or until the mixture start bubbling and top is well browned.

Posted in Recipe, Roasted, Video | Post your Thoughts →

Monday, February 1st, 2010

Sopaipillas with Poached Apples

Sopaipillas with Poached Apples:

Poached Apples — 2 (recipe follows)
Salt — 1/2 tsp
Warm Water — 5 oz OR 10 TBSP
All-Purpose Flour – 2 cups OR 226 grams
Baking Powder — 1 tsp OR 4 grams
Sugar — 2 TBSP
Shortening — 2 TBSP
Oil — as needed for deep frying purpose
Icing sugar — optional
Honey – optional

PROCEDURE:

1) Prepare poached apples first (pears can be substituted). Peel and core 2 medium sized Granny Smith apples. Slice them about half inch slices. Keep the slices in little bit of vinegar water to stop browning.

2) In a pot add 3 cups of water to 3 cups of sugar, 1tsp Cinnamon (or cinnamon stick) and add 2 TBSP Vanilla extract. Let it come to a boil. (Only use medium heat).

3) When the syrup is almost about to boil, drain the apples. Place them in a clean bowl (big enough to hold all the syrup liquid and submerge slices). Pour the hot syrup on to the apples and just set it side to cool and poach.

4) Start to make the dough. Dissolve the salt in the warm water.

5) Sift together flour, baking powder and sugar. Mix in the shortening until it becomes fine crumbs (do not use hands, it will melt the fat).

6) Add the salt/water and mix the dough until it comes together.

7) On a lightly flour surface, knead the dough for 5 mins. Then divide dough into 1inch balls and let it rest for 20mins.

8.) Roll the balls out into 1/8th inch (0.3cm) thickness. It should be about 5inch circles. Cut circles into 4 equal triangle pieces.

9) Heat up the oil. Test using a little bit of dough to check if the oil is hot enough

10) Fry little batches at a time until golden brown and puffs up.Drain on paper towels.

11) On a plate place slices of poached apples and then put Sopaipillas on top and sprinkle sugar or honey.

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Monday, February 1st, 2010

Jicama Salad

—RECIPE PENDING–

Please check back soon for recipe.

Posted in Recipe, Salad, Vegan, Vegeterian | Post your Thoughts →

Monday, February 1st, 2010

Coq Au Vin

—RECIPE PENDING—-

Please check back soon for the recipe.

Posted in Braised, Chicken | Post your Thoughts →

Tuesday, September 22nd, 2009

Chicken & Sausage Gumbo

Chicken & Sausage Gumbo (One to Two Servings)

Chicken (dark meat, 1 inch cube) — 1 Lbs
Chicken Stock or Broth —- 2.5 Litre
Flour — 4oz.
Butter – 3.5 oz
Salt, Cayenne, Black and White pepper —- to your taste or 1/2 teaspoon each
Gumbo File Powder —- 1.5 teaspoon
Sausage (any kind, 3/4 inch dices) —- 8 oz.
Onions (one inch dice) —- 12 oz.
Celery (one inch dice) —- 10 oz.
Bell Pepper (one inch dice) —- 8 oz.
Garlic (minced) —- One Tablespoon
Okra (1/2 inch pieces) —- 10 oz.
Tomato (peeled, de-seeded, 1/4 inch dice) —- 10 oz.
Green Onions (1/4 inch dice) — 5 oz.
Parsley (chopped) — 3/4 cup

PROCEDURE:

1) Bring 3 litre of water to boil.Cook for 5 mins the chicken pieces. Strain and set aside.

2) Use a pot. Cook flour and butter and make a dark chocolate colour. Do not burn. The mixture should be powder-grainy like, so adjust the flour if needed.

3) Add only 2 litre of stock steadily and make sure there are no lumps. Add all the seasonings. Simmer on low heat for about 30mins.

4) Saute the sausage. Add onion, celery, bell pepper and caramelize. Add rest of the chicken stock and turn off heat.

5) Add the sausage mixture to the pot. Simmer for 10mins.

6) Add chicken, okra, tomato, green onion, and parsley. Simmer for 15 mins over low heat.

7) Taste and adjust seasonings if needed and remove oil if its floating on top.

Posted in Chicken, Recipe, Soups, Stew | Post your Thoughts →

Tuesday, September 22nd, 2009

Braised Oxtails

Braised Oxtail 4 servings

Oxtails — 2Lbs
Oil — As needed
Carrots (1/4 inch dice) — 1.5 oz.
Celery (1/4 inch dice) — 1.5 oz.
Onions (1/4 inch dice) — 3 oz.
Tomato Paste —- 1 oz.
Flour — 2 oz.
Cooking Red Wine — 4 oz.
Brown Stock or Low-sodium Broth — 2 cups
Thyme — one sprig
Salt and Pepper to taste

PROCEDURE:

1) Trim oxtail, get rid of the fat as much as possible. Cut into 1 to 2 inch pieces at the joints.

2) Season the oxtail pieces and dust with flour. Pick a pot which will hold all the oxtail. Preheat oven to 375F

3) Heat the pot with oil and sear the oxtail one or two at a time. Set the oxtail aside

4) Adjust the oil if its too much. Add the carrot, celery and onions and caramalize.

5) Add tomato paste and caramelize also. Add the flour and mix thoroughly.

6) Mix wine and stock together. Add that little bit at a time, making sure there is no lumps of flour.

7) Add the oxtail. Cover and place it in the oven for about 3hrs or until its fork tender.

8 ) When done, remove the oxtail pieces and strain the sauce/gravy and then add the oxtail and sauce back together.

Posted in Beef | Post your Thoughts →

Wednesday, September 9th, 2009

Roasted Quail with Mushroom Stuffing

Roasted Quail with Mushroom Stuffing: Serves: 4 Quails

Quails —- 4
Mushrooms, sliced —- 10
Coarse Bread Crumbs — half cup

Quail Marinade:

Honey – 2 Tablespoons
Basil – 1 teaspoon
Salt – to your taste
Balsamic Vinegar — 2 Tablespoons
Olive Oil — 1 Tablespoon

PROCEDURE:

1) Prepare the marinade and rub all over inside and outside of the quails. Refrigerate for one hour.

2) Saute the sliced mushrooms until done. Turn off heat. Fold the breadcrumbs in with the cooked mushrooms. Set the mixture aside.

3) Preheat oven to 350F. Save the marinade.

4) Place them on a rack in a roasting or shallow pan. Brush them with olive oil.

5) Roast them for about 10minutes and then brush them with the marinade mixture. Roast for about 10 to 15 minutes or until the meat is firm when pressed with finger.

6) Set the cooked quails aside and make the stuffing.

7) Take the juices left from the baking and strain into a pan. Heat it up to simmer and add the mushroom mixture.

8 ) Cook medium-high heat stirring constantly until all water evaporates. Just use that mixture to stuff the quails. And its done.

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Friday, September 4th, 2009

Sweet Potato Noodle with Soy Beef

Sweet Potato Noodle with Soy Beef: Servings: 2

Thin Sliced Beef —– One cup
Soy sauce —- One Tablespoon
Ginger paste —- half teaspoon
Sweet Potato Noodle —- one fistful
Onion (thin sliced) — 1/4 cup
Salt & Pepper —- to your taste
Oil — as needed

PROCEDURE:

1) Marinade the beef with soy sauce and ginger for at least one hour.

2) After one hour, cook the noodles according to instruction on the package of it.

3) While the noodle are cooking. In a hot pan, saute the onions in light oil until tender.

4) Hopefully your noodles are ready by now. Add the beef and cook it until done over medium heat.

5) Turn off the heat when beef is cooked. And add your noodle into the pan and just stir.

6) Place the noodles with the beef in a bowl and its done.

Posted in Beef, Noodle, Potato | Post your Thoughts →

Thursday, September 3rd, 2009

French Omelet

French Style Omelet:

Eggs —- 2
Milk (optional) —- 1 Tablespoon
Mushroom —– 4 ****(filling)
Bacon — one strip ****(filling)
Green Onion —- one stalk ***(filling)
Oil — as needed
Salt & Pepper —- to your taste

PROCEDURE:

1) Saute mushroom and bacon and set aside. **** For filling use anything you like, but as long as they are cooked before making omelet

2) Whisk the eggs until fluffy and foamy. Add milk if doing so and whisk. Add your salt and pepper

3) Use a non stick pan and very lightly coat with oil. Make sure the pan is hot. Pour in your egg mixture and cook like normal omelet

4) For French Style. When egg is cooked fold it three times.

5) Place it on a plate and make an incision in the middle of the omelet lengthwise. Spoon your filling inside the incision and voila!

Posted in Breakfast, Egg | Post your Thoughts →

Wednesday, September 2nd, 2009

Cinnamon French Toast

Cinnamon French Toast Servings: One

Eggs —– 2
Cream (35%) —- 20ml OR 0.67 Fl. Oz.
Salt — to your taste
Cinnamon powder —– to your taste
Bread, thick slice —– 2
Unsalted Butter —- as needed
Powdered Sugar (optional) — just to dust on top before eating

PROCEDURE:

1) Whisk the eggs until frothy or foamy. Add the cream, salt and cinnamon

2) Place the egg mixture in a shallow flat pan or dish. Place the slices of bread in the mixture. Soak both sides of the bread equally

3) Cook the slices in a lightly buttered preheated pan until its is well browned both sides

4) Cut into your desired shape and dust with sugar on top. Have some syrup and whip cream with it too, or fruits

Posted in Bread, Breakfast, Egg | Post your Thoughts →

Friday, August 14th, 2009

Egg Curry

Egg Curry (4 servings)

Eggs —– 4 hard boiled
Oil —– 2 Tbsp
Onion —— one cup, paste (one large onion approx.)
Garlic —– 4cloves, paste
Ginger —- 1/2 tsp, paste
Tomato —– 2/3cup, small dice
Turmeric Powder —– 1/4 tsp
Salt —- to your taste
Chili Powder —- to your taste (you can substitute black pepper)
Water ——– half cup
Cumin Powder —- 1/4 tsp
Garam Masala Powder —– 1/4 tsp

PROCEDURE:

1) Heat oil in a pan (or pot).

2) Add Onion, Garlic & Ginger and saute until golden brown. Use medium heat. Halfway during that process add One tsp water

3) Add in the Tomatoes and saute until tomato’s moisture starts to evaporate. Add Turmeric & Chili and keep sauteing for 2mins. The mixture should look very paste like

4) Stir in half a cup of water and bring to a boil. Add the eggs. Keep the heat to a bubbling simmer.

5) Stir time to time so food doesn’t stick to bottom.

6) When the water has reduced by half and its thick saucy looking lower the heat and add in salt. Then add in Cumin Powder & Garam Masala and stir.

7) Let it sit at low heat for 2mins and then its ready.

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Wednesday, July 29th, 2009

Glazed Carrots

Glazed Carrots ( 4 servings)

Carrots ———— One Pound
Butter ———— 2 oz. OR 56.7 grams (vegan butter or margarine can be substituted)
Sugar ———— 1 oz. (brown sugar, honey, maple syrup, artificial sweetener can be substituted)
Salt & Pepper —— to your taste

PROCEDURE

1) Peel carrots and cut them into even sized stick about 2inch long. Have a boiling pot of salted water and a bowl of ice cold water.

2) Put all carrots into boiling water and cook just until tender but firm.Do not overcook! Take the carrots only and plunge them in ice-water. This gives the carrots a nice bright orange colour. After 3minutes, place carrots in bowl and season with pepper and set aside (salt if necessary to your taste)

3) In a saucepan at very low heat, add butter and sugar and 4 tablespoon of water. If using something else aside from butter. Just adjust the measurements to make a nice syrupy mixture.

4) While on stove top. Toss in the carrots in this syrup and nicely coat them. And its done! You can sprinkle chopped cilantro or parsley or basil on top after.

Posted in Carrot, Vegan, Vegeterian | Post your Thoughts →