Geek Chef

I cook, I talk, I geek

Classic Comfort June 24, 2010

Filed under: Food — geekchef @ 9:11 pm
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Tonight I made an American classic,  meatloaf and mashed potatoes. I made the meatloaf with ground turkey, a lighter and healthier option and added a little brown gravy mix to keep the meaty flavor.

Turkey Meatloaf

1 pound ground turkey
1 cup breadcrumbs
1 cup sliced mushrooms, baby bella or shitake
3 tablespoons brown gravy mix
1 egg
1/4 cup ketchup
1 teaspoon paprika
dash of cayenne
salt and pepper

Mix turkey, breadcrumbs, mushrooms, gravy and egg until blended, but as lightly as possible. Fit into a baking dish or loaf pan. Mix ketchup, paprika, cayenne, salt and pepper. Spread on top of the meatloaf and bake for 40 minutes.

Mashed Red Potatoes

1 pound large red potatoes
1/3 milk
1/4 butter
garlic salt and pepper to taste

Peel and dice the potatoes and boil in salted water until tender. Drain potatoes and return to the pot. In a smaller pot, heat milk and butter until melted. Smash the potatoes and fold in the milk and butter, season to taste.

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Battle Mushroom May 5, 2010

Filed under: Food — geekchef @ 3:17 pm
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My friend Crunchy Potato threw her second annual competitive potluck recently. This time the theme ingredient was mushrooms. My entry was beer battered shitake poppers with truffle aioli. It went over very well. Here’s the recipe, sorry for the funky photo.

Beer Battered Shitake Poppers with Truffle Aioli

1lbs shitake mushrooms
1 12 oz can beer
2 cups flour
2 egg whites
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
Aioli:
3 cloves garlic
1 teaspoon salt
1 teaspoon paprika
dash of cayenne pepper
juice of 1/2 lemon
2 egg yolks
3/4 cup olive oil
1/4 cup truffle oil

For the ailoi:

Crush garlic and mix with lemon juice and spices. Mix yolks and olive oil with a blender, slowly add lemon mixture. Mixture will start to fluff and become yellowish white, add truffle oil and mix for another minute. Refidgerate.

Heat vegatable oil in a large deep fry pan while making batter. Temp should be about 260 degrees when ready.

Mix flour and spices until blended, then add add egg whites (leftover from aioli) and beer (of your choosing). Blend well, mixture should be light and fluffy.

Rinse and dry mushrooms, dip in batter – giving a little swirl to make sure its fully covered and drop gently into the oil. Depending on the size of your pan, you can do about 6-8 at a time, be careful not to overload your pan. Putting in too many at a time will lower the temp of the oil and leave the poppers greasy. Remove the poppers when they start to turn golden brown, place on some paper towels and then transfer to a rack to cool.

 

Comfort food September 11, 2008

Filed under: Food — geekchef @ 12:28 pm
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I’ve been in a mood lately. Perhaps it’s a feeling of displacement after moving. Whatever it is, I’ve been craving comfort food. Rich starchy goodness that hugs me from the inside. Here are a few goodies in case you are feeling down.

Potato and portobello mushroom gratin

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms – or any wild mushroom of your liking
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced 4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.

Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.

Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)

Rice Porridge or Jook

This is a traditional Chinese breakfast. Super easy and yummy, a perfect way to start a cold winter’s day.

1/2 cup rice: white, long grain or glutinous works (jasmine is my standard)
pinch of salt
1 tablespoon of sesame oil or peanut oil
2-4 cups water (depending on desired thickness)
2-4 cups chicken stock (depending on desired thickness)
a good chunk of ginger, sliced
an equal amount of chopped green onion
1 tablespoon of soy sauce

Rinse the rice, then add all ingredients into a large pot. Slow cook the rice for about 1 1/2 hours, time will differ depending on the amount of fluid used. After about a half hour, stir to loosen the grains on the bottom of the pot. Stir occasionally and add more water/stock as you see fit.
I like my jook nice and thick, but traditionally it’s pretty thin. You must decide what works for you… Just remember that the more water you add the thinner the taste.

Once the porridge is about the consistency of cream of wheat it’s ready to go. By itself it’s pretty plain, that’s where toppings come into play. Leftovers are a good place to start. Meat, sausage, diced onion, cilantro, tuna and fishballs are all great , chop it up small and toss it in and enjoy. My fav is egg and bonito flakes with a little extra soy.

 

long time no post April 28, 2008

Filed under: Food — geekchef @ 9:13 pm
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wow, I can’t believe it’s been so long since my last post!

I’ve been working from home and it’s caused me to keep odd hours and thus odd eating habits.

Today I made quite a tasty meal, it was super easy.

Portabello Shepard’s Pie

2 Portabello mushroom caps
1 cup leftover mashed potatoes (red potatoes, butter, milk, garlic salt and pepper)
1/2 cup cottage cheese
1/2 cup peas
2 tablespoons of breadcrumbs

layer the peas, cheese and potatoes in the mushrooms with potatoes on top. sprinkle
top with breadcrumbs and broil until the top is golden.

easy huh?